1 tablespoon fresh rosemary Chopped or 1/4 teaspoon dried
1 pound boneless chicken breasts
2 Avocados From Mexico large, halved pitted, peeled and diced,
2 cloves garlic charred or roasted with the skin on peeled and minced
1 1 jalapeño chile charred or roasted stemmed and chopped (seeding optional)
3/4 cup corn kernels fresh or thawed from frozen
3/4 cup grape tomatoes halved
10-12 corn tortillas
In a small bowl, whisk together 3 tablespoons of the lime juice, olive oil, 1/2 teaspoon of the salt, pepper and rosemary.
Rinse chicken breasts and pat dry; place in a bowl.
Add lime mixture; rub all over chicken; cover and refrigerate at least 30 minutes or up to 12 hours.
In medium-sized pan over medium-high heat, heat oil.
Add chicken; cook until brown and cooked through, about 4 minutes each side.
Remove to cutting board; slice into diagonal strips about 1/2-inch wide.
In a bowl, combine avocado, garlic and jalapeño; toss gently.
Add corn, tomatoes, and remaining 1 tablespoon of lime juice; season with salt; mix gently.
In skillet or comal over medium-low heat, heat tortillas until warm, about 1 minute each side.
Place tortillas in a tortilla warmer or wrap in a clean kitchen towel.
To serve, assemble tacos with guacamole and chicken at the table!
Lime Rubbed Chicken Tacos with Corn Guacamole
Amount Per Serving 4-6
Calories from Fat 0
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 34g
Dietary Fiber 9g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!