I am slightly embarrassed to say that tacos only became a thing for me 11 years ago. And they REALLY became a thing to me when I moved to Orange County, CA, an hour north of the border to Mexico.
I first heard of tacos living in London. [see why it’s important to travel!] and then consumed them regularly in California from a hole in the wall spot that was authentic and so good.
After living inland in the Midwest, the tacos simply did not taste the same as the California jobbies. Alas, we have come to make tacos at home but we LOVE them. I feel like a fraud sharing a grilled chicken tacos recipe having only come to eat them and cook them in recent years.
These are made often in our home. I am all about giving my peeps handles to use regularly to bring life to their meal planning and color to their plates. Forgive me slumming it and bringing my style tacos.
- Marinade for the chicken
- 1 teaspoon chili lime seasoning
- 2 tablespoons olive oil
- Juice of 1 lemon
- Toppings (salad style)
- 2 avocados cut into cubes
- ½ punnet organic cherry tomatoes (10-12 tomatoes)
- 1 cup frozen organic corn
- 1 handful of fresh cilantro finely chopped
- ¼ teaspoon salt
- Additional topping served separately
- 1 head of romaine lettuce chopped
- 10 flour tacos
- Place the cutlets in a bowl or deep plate that allows the chicken cutlets to lay flat and have some liquid to swim in.
- Season with salt and chili lime seasoning. I used the Trader Joe's seasoning.
- Pour 1 tablespoon of olive oil and the juice of half of a lemon on one side of the chicken cutlets.
- Repeat on the other side of each cutlet using tongs to turn.
- Cover the bowl or plate and allow to marinade whilst preparing the other toppings.
- Peel and take out the pip of the avocados.
- Dice and place into a salad bowl.
- Place the corn into a bowl and fill with water until the corn is covered. Microwave for 3 minutes.
- Drain and allow the corn to cool.
- Cut the tomatoes in half.
- Once the corn is cooled, combine with the avocado and tomatoes.
- Add the finely chopped cilantro and add to the toppings salad mix.
- Warm the flour tacos in Do each taco individually and then store in a taco warmer.
This recipe was inspired by the tacos my neighbor brought me. I had had a rough day and she saved it. Thank you @debradoodle.