Grilled Chicken Tacos with Mexican Style Street Corn Salsa

  • Hot
  • 40 Minutes
  • Chicken
  • Serves 10
  • Tacos
Perfect for barbecue season, this summer-inspired taco is fresh, fast and flavourful.

Ingredients

  • 1 pkg (153 g) Old El PasoTM Hint of Lime Stand and Stuff Taco Shells
  • 1 pkg (24 g) Old El PasoTM Chili Seasoning Mix
  • 1 lb (500 g) boneless skinless chicken breasts
  • 2 tbsp (30 mL) olive oil, divided
  • 2 ears of corn, husks and silk removed
  • 1/3 cup (75 mL) diced red onion
  • 1/4 cup (60 mL) diced red pepper
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp (5 mL) lime zest
  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 1/4 cups (300 mL) shredded lettuce
  • 1/2 cup (125 mL) finely crumbled feta cheese

Preparation

  • Preheat grill to medium-high heat; grease grates well. Toss together seasoning mix, chicken and oil. Grill chicken for 6 to 8 minutes per side or until grill-marked and cooked through. Let stand for 5 minutes; slice thinly.
  • Meanwhile, grill corn for 10 to 12 minutes or until grill-marked all over and tender. Let cool slightly and slice kernels from cobs.
  • Toss together corn kernels, onion, red pepper, jalapeño, lime zest, lime juice, cilantro, cumin, salt and pepper. Fill tacos with lettuce, chicken and corn salsa. Sprinkle with feta.

Expert Tips

  • Substitute shrimp for chicken.
  • For creamy corn salsa, stir in 2 tbsp (30 mL) each mayonnaise and sour cream.