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Chicken Tacos with Roasted Corn and Red Pepper Salsa

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

Chicken

  • 1 lb Chicken Tenderloins
  • 1 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Roast Corn & Red Pepper Salsa

  • 1.5 cups Corn (Fresh or Frozen)
  • 2 tbsp Lime Juice
  • 1 tsp Honey
  • 1/2 tsp Salt

Sauce

  • 1/2 cup Sour Cream
  • 1 tbsp Hot Sauce
  • 1 tsp Honey
  • 1/4 tsp Cumin
  • 1/4 tsp Chili Powder

For Serving

  • 8 Small Tortillas (Corn or Flour)
  • 1 cup Shredded Cheese
  • 1 cup Shredded Lettuce
  • 1 cup Diced Tomato
  • 1 Guacamole

Instructions

  1. Prep the vegetables by chopping lettuce and tomato. Set aside.

  2. Roast the corn and pepper. Preheat oven to 425°F.Toss corn and diced red pepper with olive oil and salt.Spread on a baking sheet and roast 18–22 minutes, stirring once, until lightly charred.Remove from oven and let cool slightly.

  3. Quick-pickle the onion. In a small bowl, toss sliced red onion with lime juice, honey, and salt.Let sit 10 minutes, then stir into the roasted corn and red pepper to form the salsa.

  4. Cook the chicken. Pat chicken dry and toss with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper.Heat a cast iron skillet over medium-high heat.Sear chicken 3–4 minutes per side, until cooked through.Remove from pan and slice.

  5. Make the sauce. In a small bowl, whisk together sour cream, hot sauce, lime juice, honey, cumin, and chili powder.

  6. Warm the tortillas. Brown tortillas in a dry skillet or directly over a gas flame until warm and lightly charred.

  7. Assemble and serve. Fill tortillas with chicken, lettuce, tomato, shredded cheese, and roasted corn salsa.Drizzle with sauce and serve with guacamole.