I mentioned the other day how much I love recipes from The Defined Dish and I just made her seared chicken tacos and truly think she is the best food blog I’ve ever discovered.

I think if you really want to knock someone’s socks off, make this exactly how she did. I skipped a couple of steps to make this a little faster and more simple and still got AMAZING flavor, so I can only imagine the taste if I did perfectly. I skipped buying corn husks and went for canned corn and chose low carb tortillas instead of the white corn. I subbed avocado mayo instead of the regular and skipped lime zest all together. Again, I still love the way they turned out.

Ingredients:

For the corn salsa:
1.5 cans of corn
1 small red onion cut into 1/4 inch rounds
1 jalapeño
3 tbs extra virgin olive oil
1/2 tsp black pepper
3 tbs avocado mayo
2 tbs lime juice
2 cloves minced garlic (I used 2 tsp)
1/2 tsp cumin
1/2 tsp chili powder
1/4 cup cilantro
salt & pepper to taste!

For the chicken:
1.5 lbs boneless, skinless chicken breast. I prefer the thin sliced.
1 tsp kosher salt
1/2 tsp black pepper
1 tsp cumin
1 tsp chili powder

For the tacos:
Carb Sense wheat tortillas or white corn flour tortillas
1/4 cup Pueblo Lindo Queso Fresco, grated
1 avocado sliced thin

Directions:

Preheat oven to 375!

Place the jalapeño and corn on a sheet plan and leave room for red onion chunks on one side.  You’re going to remove red onion before the other ingredients which is why you want to keep them separate.

Cook in oven for 10 minutes and remove red onion. Flip over jalapeño and stir corn and then place back in oven and turn to broil. Cook for another 10 minutes or so until jalapeño is browned on all sides.

Meanwhile, in a small bowl, mix kosher salt,  black pepper, cumin, and chili powder for chicken. Sprinkle over chicken on both sides. Heat a cast iron skillet with olive oil and sear chicken on both sides and then cook through (about 4 minutes). Set aside on a cutting board to slice.

In a medium bowl, add the mayo, lime juice, garlic, chili powder, cumin, and cilantro and stir. Sprinkle with salt and pepper.

Let jalapeño cool and then slice open to remove seeds. Dice it along with red pepper and add to bowl of sauce ingredients. Add in corn as well and mix evenly!

Slice chicken into small pieces and serve on warm tortilla with your corn salsa, avocado, and grated Queso Fresco! Enjoy!

The whole recipe takes me about 30-40 minutes and serves about 4-5 adults.

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