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Three grilled chicken tacos topped with elotes and avocados

Grilled Lime Chicken and Elote Tacos

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 45 min
  • Cook Time: 20 min
  • Total Time: 1 hour 5 minutes
  • Yield: 6 tacos 1x
  • Category: Main Dishes
  • Method: Grilling
  • Cuisine: Mexican

Description

Change up your next Taco Tuesday a bit by adding Elote-style corn to these grilled lime chicken tacos.  These tacos are sure to become a weeknight dinner favorite!


Scale

Ingredients

For the chicken: 

  • 1/4 cup fresh lime juice
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken breast

For the corn:

  • 2 ears fresh sweet corn, shucked
  • 1 tablespoon olive oil
  • 2 tablespoons light sour cream
  • 1 tablespoon olive oil mayonnaise
  • 1 tablespoon cilantro leaves, chopped
  • 2 teaspoons lime juice
  • 1/4 teaspoon lime zest
  • pinch of ground chipotle pepper

For the tacos: 

  • 6 white corn tortillas
  • 1 avocado, thinly sliced
  • 1/3 cup queso fresco, crumbled

Instructions

  1. Combine the lime juice, honey, garlic and olive oil in a small bowl.  Mix well and pour into a large zip-top bag.  Add the chicken and marinate in the refrigerator for 30 minutes.
  2. While the chicken is marinating, preheat a gas grill to medium-high heat (about 400°F).  Brush the corn with olive oil and set aside until you are ready to grill.
  3. To make the sauce combine the sour cream, mayo, cilantro, lime zest, lime juice and chipotle in a medium mixing bowl.  Refrigerate until the corn is grilled.
  4. When chicken is done marinating,  place it on the preheated grill and cook for 6-7 minutes per side until it reaches an internal temperature of 165°F.  While the chicken is grilling also add the corn to the grill and cook for approximately 5 minutes per side or until it begins to char.  Try to get all four sides charred.
  5. Remove the chicken and corn from the grill when done.  Slice the chicken into thin strips.
  6. Warm the tortillas on the grill over low heat for 2-3 minutes.
  7. Using a sharp knife or corn removal tool, remove the corn kernels from the cob.  Add them to the bowl with the sauce and mix well.
  8. To assemble the tacos,  place three tortillas on a large plate or serving dish.  Add chicken and top with corn, avocado and cheese.  Repeat with remaining ingredients.  Serve immediately.

Keywords: tacos, summer dinner