Chicken Tacos with Smoky Corn Salsa

Smoky Corn Salsa

Smoky Corn Salsa

13 oz $10.95

  • Easy
  • 60 Min
  • Serves 6-8


  • ¼ cup Smoky Corn Salsa
  • 1 package corn tortillas
  • 4 avocados, sliced
  • ¼ cup chopped cilantro
  • ¼ cup Cotija cheese
  • 1½ pounds boneless, skinless chicken thighs


  • 1. Toss chicken thighs in oil and salt. Light your grill. When the coals have died down to medium heat, grill the chicken for about 4 minutes per side. When the chicken is cooked through, remove it from the grill and let it rest for about 10 minutes.
  • 2. While the meat rests, grill your tortillas until warm and pliable, about 20 seconds per side. Slice the chicken into thin strips and fill your tacos, adding Smoky Corn Salsa, a few slices of avocado, and cilantro, and cheese.
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