Grilled Chicken Tacos with Mexican Style Street Corn Salsa

Perfect for barbecue season, this summer-inspired taco is fresh, fast and flavourful.
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40 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 1 pkg (153 g) Old El Pasoᵀᴹ Hint of Lime Stand and Stuff Taco Shells
  • Small check mark in a circle icon 1 pkg (24 g) Old El Pasoᵀᴹ Chili Seasoning Mix
  • Small check mark in a circle icon 1 lb (500 g) boneless skinless chicken breasts
  • Small check mark in a circle icon 2 tbsp (30 mL) olive oil, divided
  • Small check mark in a circle icon 2 ears of corn, husks and silk removed
  • Small check mark in a circle icon 1/3 cup (75 mL) diced red onion
  • Small check mark in a circle icon 1/4 cup (60 mL) diced red pepper
  • Small check mark in a circle icon 1 jalapeño pepper, seeded and diced
  • Small check mark in a circle icon 1 tsp (5 mL) lime zest
  • Small check mark in a circle icon 3 tbsp (45 mL) lime juice
  • Small check mark in a circle icon 2 tbsp (30 mL) finely chopped fresh cilantro
  • Small check mark in a circle icon 1/2 tsp (2 mL) ground cumin
  • Small check mark in a circle icon 1/4 tsp (1 mL) each salt and pepper
  • Small check mark in a circle icon 1 1/4 cups (300 mL) shredded lettuce
  • Small check mark in a circle icon 1/2 cup (125 mL) finely crumbled feta cheese
Preparation
  1. 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.
  2. Meanwhile, grill corn for 10 to 12 minutes or until grill-marked all over and tender. Let cool slightly and slice kernels from cobs.
  3. 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.