Name: Chicken Tacos with Fresh Corn Salsa Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 8 oz corn kernels; 4 oz tomato; 2 oz green onions; 4 tbsp lime juice; 3 tbsp cilantro; 1 tsp chili powder; salt and ground black pepper; 2¼ lb chicken thighs; 2 tsp ground cumin; 2 tsp dried oregano; 1½ tsp paprika; 1 tsp chili powder; 1 tsp ground coriander; 1 tsp salt; ½ tsp ground black pepper; ¼ cup olive oil; cooking spray; 1 tbsp sour cream

chicken-tacos-with-fresh-corn-salsa-recipe

These chicken tacos are a must-try for everyone.

How To Make Chicken Tacos with Fresh Corn Salsa

Prep: 5 mins

Cook: 50 mins

Total: 55 mins

Serves:

Ingredients

For Fresh Corn Salsa:

8 oz corn kernels, canned, drained
4 oz tomato, fresh, seeded and diced
2 oz green onions, chopped
4 tbsp lime juice, fresh
3 tbsp cilantro, fresh, chopped
1 tsp chili powder
salt and ground black pepper, to taste

For Chicken:

2¼ lb chicken thighs, boneless
2 tsp ground cumin
2 tsp dried oregano
1½ tsp paprika
1 tsp chili powder
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
¼ cup olive oil
cooking spray

To Serve:

1 tbsp sour cream

Instructions

Preheat your oven to 400 degrees F and grease a baking sheet.
In a small bowl, combine cumin, oregano, paprika, chili powder, coriander, salt, and pepper. Mix evenly.
Into a mixing bowl, combine olive oil and chicken thighs. Toss to coat evenly.
Season the chicken thighs heavily with the prepared spice mixture. Mix evenly, then transfer to a baking sheet.
Roast for roughly 40 minutes until chicken thighs are cooked through, turning them over as needed.
While waiting for the chicken to rest, combine all ingredients for the corn salsa.
Season to taste with salt and pepper. Adjust accordingly and set aside.
Set aside roasted chicken on cooling racks to cool down briefly, then transfer these onto your working area and either slice or shred the chicken. You may also remove the skins before shredding or slicing.
Place the shredded or sliced chicken onto a plate, then serve these together with sour cream and ½ cup of the corn salsa per serving.