2 ea. Avocados From Mexico, halved, pitted, peeled, and diced
2 ea. garlic cloves, charred or roasted with skin on, then peeled and minced
1 ea. jalapeño, charred or roasted, stemmed, and chopped (seeding optional)
3/4 c. corn kernels (can use fresh or thawed from frozen)
3/4 c. grape tomatoes, halved
10-12 ea. 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 and spices mixture and 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” 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.
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!
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Lime Rubbed Chicken Tacos with Corn Guacamole
Amount Per Serving 4-6
Calories 570 Calories from Fat 0
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4.5g 24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 85mg 28%
Sodium 800mg 35%
Total Carbohydrates 52g 19%
Dietary Fiber 13g 47%
Total Sugars 6g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 146mg 10%
Iron 2mg 10%
Potassium 1190mg 25%
* Percent Daily Values are based on a 2000 calorie diet.
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