Chipotle Chicken Mexican Street Corn Tacos

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 tbsp chipotle pepper sauce
• 3-4 garlic cloves, roughly chopped
• 1 tsp cumin
• 1 tsp oregano
• Juice & zest of 1 lime
• Juice & zest of 1/4 orange
• A handful of cilantro
• 1/4 cup olive oil
• 4-5 ears of corn, husk peeled
• 1/4 cup mayo
• 1/4 cup Mexican crema or sour cream
• 1/4 cup cilantro
• 1/3 cup red bell peppers, diced
• 3 tbsp jalapeños, diced
• 1/3 cup cotija cheese
• Juice of 1 lime
• 1 tsp tajin seasoning
• Salt to taste
• 1 avocado
• 1 jalapeño
• Juice of 1 lime
• 1 tsp garlic powder or 2 garlic cloves
• 1 tsp onion powder or 1/2 onion
• 2 tbsp milk or more to thin it out

Method

1. 1

   Add the chipotle pepper sauce, garlic cloves, cumin, oregano, lime juice and zest, orange juice and zest, cilantro, and olive oil to a blender and blend until smooth.

2. 2

   Pour the marinade over the chicken thighs and let marinate as long as possible.

3. 3

   Grill or cook the chicken in a pan over medium-high heat until the internal temperature reaches 165°F.

4. 4

   Grill or pan-cook the corn ears until slightly charred on all sides.

5. 5

   Slice the charred kernels off the cobs and mix in a bowl with mayo, crema or sour cream, cilantro, diced red bell peppers, diced jalapeños, cotija cheese, lime juice, tajin seasoning, and salt to taste.

6. 6

   Blend the avocado, jalapeño, lime juice, garlic powder (or cloves), onion powder (or onion), and milk until smooth, adding more milk if needed to reach desired consistency.

7. 7

   Slice or chop the cooked chicken and assemble tacos with the street corn and avocado jalapeño crema.