Chicken Tacos

1. 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.
2. 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

1. 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.
2. 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

1. 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

1. Heat up a skillet with some olive oil and toast both sides of your tortillas until they’ve gotten some color on them.
2. Add lettuce, the chicken, any type of cheese (but I prefer mozzarella), the corn, and the avocado mayo to the tortillas. Serve.