Charred Corn Chipotle Chicken Tacos

Ingredients

• 🍗Chicken Breast, boneless, skinless400 g
• 🌽Corn (fresh), kernels cut from the cob2 ears
• 🌶️Chipotle in Adobo, finely chopped2 tbsp
• 🧄Garlic, minced3 clove
• 🍋Lime, 1 for juice, 1 cut into wedges2
• 🥣Plain Greek Yogurt120 g
• 🌮Tortillas (corn), small8
• 🧅Red Onion, finely diced1
• 🌿Cilantro, chopped10 g
• 🫒Avocado Oil2 tbsp
• 🧂Cumin (ground)1 tsp
• 🌶️Smoked Paprika1 tsp
• 🌶️Cayenne Pepper¼ tsp
• 🫒Extra Virgin Olive Oil1 tbsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste
• 💧Wateras needed

Contains Corn, Dairy, Garlic, Gluten, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the chicken

   Lay the Chicken Breast flat on a board and slice it across the grain into thin strips so they cook evenly and stay juicy. The pieces should look neat and slightly springy, not ragged; if any strip is thicker than the others, cut it once more now so it does not lag in the skillet.

   4 min
2. 2

   Make the chipotle marinade

   Stir the Chipotle in Adobo, minced Garlic Clove, Cumin, Smoked Paprika, Cayenne Pepper, Kosher Salt, Black Pepper, and half the Extra Virgin Olive Oil together in a mixing bowl until the paste looks glossy and evenly brick red. If the paste feels too stiff to coat the chicken, loosen it with a splash of water and keep stirring until it clings smoothly.

   3 min
3. 3

   Toss the sliced Chicken Breast through the chipotle paste with your hands or tongs until every strip is coated in a thin red sheen.

4. 4

   Let it sit for about 10 minutes while you build the salsa. The surface should look stained and fragrant; if any pale spots remain, massage the paste over those pieces so the flavour cooks in evenly.

   10 min
5. 5

   Char the corn

   Trim the kernels from the Corn and scatter them in a dry large skillet over medium-high heat for about 4 minutes, stirring only once or twice so they get freckles of char instead of steaming. They are ready when some kernels pop, the edges turn deep gold, and the skillet smells sweet and toasty; if they start to blacken too fast, drop the heat slightly and keep them moving.

   4 min
6. 6

   Mix the corn salsa

   Scrape the charred Corn into a mixing bowl and fold in the diced Red Onion and chopped Cilantro with the remaining Extra Virgin Olive Oil and the juice from one Lime. Toss until the corn looks glossy and the onion bits are just coated; the salsa should smell bright and smoky, not watery, so stop as soon as everything looks evenly dressed.

   4 min
7. 7

   Stir the lime crema

   Whisk the Plain Greek Yogurt with the juice from the second Lime in a small bowl until the mixture turns smooth and loose enough to drip from a spoon. It should taste cool and sharply tangy; if it feels too thick, whisk in a teaspoon of water so it falls in ribbons instead of clumps.

   3 min
8. 8

   Sear the chicken

   Set a large skillet over medium-high heat with the remaining Extra Virgin Olive Oil and let it shimmer before adding the marinated Chicken Breast in a single layer. Leave it alone for about 3 minutes per side until the edges darken to a deep rust-red crust and the strips release cleanly when nudged; if the skillet is crowded, cook the chicken in two batches so it sears instead of steaming.

   7 min
9. 9

   Warm the tortillas

   Lay the Tortillas (corn) in the dry skillet over medium heat and warm them for about 30 seconds per side, just until they soften and pick up a few toasted spots. They should smell faintly nutty and feel pliable, not brittle; if one starts to crack, give it a few extra seconds on the heat and stack it under the others to trap the steam.

   3 min
10. 10

    Fill each warm Tortilla with the seared Chicken Breast and the charred Corn salsa.

11. 11

    Drizzle the Lime crema over the top in a loose zigzag. The tacos should look full but not packed shut, with the crema catching the chicken crust and the salsa spilling brightly across the center; if they seem overloaded, pull a little filling from each one so they fold cleanly.

    5 min
12. 12

    Finish and serve

    Squeeze any remaining Lime over the tacos and scatter the extra Cilantro on top so the herbs stay bright and fresh against the heat. Serve them right away while the tortillas are still warm and the chicken crust is crisp at the edges; if they sit too long, the salsa will soften the shells and dull the char.

    2 min

Nutrition per serving