Marinated Cilantro Lime Chicken Tacos are a unique and tasty taco recipe your entire family will love. Corn, chicken, and fresco cheese make these Marinated Chicken Tacos a family favorite.
1/4cuproasted cornfrozen and cooked or freshly grilled
1/2 cupcherry or grape tomatoesquartered
3scallionsthinly sliced with white and green parts separated
6soft flour tortillas
6ouncesqueso fresco
1limecut into wedges
Instructions
Add all marinade ingredients to a large resealable bag. Add chicken breast pieces, close tightly, and shake vigorously to coat. Refrigerate 3 hours or up to overnight.
Preheat a large skillet over medium-high heat. Add marinated chicken and cook, stirring, until pieces are fully cooked and crispy, about 10 minutes.
In a small bowl, whisk together olive oil, white wine vinegar, lime juice, and sugar. Add corn, tomato, white parts of scallions, and cilantro.
2 teaspoons olive oil, 1 teaspoon white wine vinegar, 1 teaspoon lime juice, 1 teaspoon sugar, 1/4 cup roasted corn, 1/2 cup cherry or grape tomatoes, 3 scallions, 1/4 cup cilantro
Heat a skillet over high heat and add tortillas one at a time. Cook about 1 minute until charred in spots, flip. Repeat with remaining tortillas.
6 soft flour tortillas
Assemble tacos by placing a tortilla on a plate and topping with chicken, corn salsa, queso fresco, and remaining green parts of scallions. Serve with a lime wedge.
6 ounces queso fresco, 1 lime
Video
Notes
Storage: Store marinated chicken and corn salsa separately, in airtight containers in the refrigerator for 3 days. Or freeze marinated chicken up to 3 months.