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Tacos are the light of my life. I know that may be an exaggeration on my part because I say that about pretty much every food group, but still. I think I love them so much because they are so versatile. You can throw any protein, vegetable, or sauce on a taco and have a delicious meal at the snap of a finger. Today I’m showing you how to make these chicken tacos with a fresh and bright avocado mayo and toasted spiced corn to top it off. All of these layers bring different elements to the tacos and help balance them out, creating that perfect bite. Using lettuce as your base gives you a nice crunch when you bite into it. Perfect for an easy dinner with friends, for your family, or just for you. Enjoy!
Chicken Tacos with Avocado Mayo & Toasted Spiced Corn
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 people 1x
Scale
Ingredients
Chicken Tacos
- 4 Chicken Breast (cut into bite sized pieces)
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Juice from 1/2 of a Lemon
- Drizzle of Olive Oil
- White Corn Tortillas
- Lettuce
- Mozzarella Cheese
Avocado Mayo
- 1/2 of an Avocado
- 2 tbsp Mayonnaise
- Juice from 1/2 of a Lemon
- Small Bunch of Cilantro
- Salt (to taste)
Toasted Spiced Corn
- 1 cup Cooked Corn
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/2 tsp Salt
Instructions
Chicken Tacos
- Start of by cutting the chicken breast into bite sized pieces. Season the chicken with the salt, cumin, smoked paprika, garlic & onion powder, juice from the lemon, and a drizzle of olive oil. Let marinate for 10 minutes.
- Heat up a large skillet over medium/high heat, and place your chicken inside. Allow to brown on each side and cook through. This should take 3-5 minutes per side.
Avocado Mayo
- Slice an avocado in half, and dice half of the avocado into tiny pieces. Scoop out the avocado with a spoon into a bowl and add 2 tablespoons of mayonnaise.
- Chop up a small bunch of cilantro and add it into the bowl along with the juice from half of a lemon. Add a pinch of salt and mash it all together with a fork until it is well combined.
Toasted Spiced Corn
- In the same skillet you made your chicken in (without washing it out), over medium/high heat, add a drizzle of olive oil and your corn. Season with the smoked paprika, cumin, and salt. Toast the corn until both sides have browned up a little. This should take 5-7 minutes.
Assembly of the Tacos
- Heat up a skillet with some olive oil and toast both sides of your tortillas until they’ve gotten some color on them.
- Add lettuce, the chicken, any type of cheese (but I prefer mozzarella), the corn, and the avocado mayo to the tortillas. Serve.
- Category: Main Course
- Cuisine: American, Mexican
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