Description
A bold, modern twist on al pastor-style tacos using smoky chipotle-marinated grilled chicken and street corn salsa. The charred sweetness of grilled corn complements the crispy chicken, creating flavorful, vibrant bites perfect for casual meals.
Ingredients
500g Chicken Thighs, skinned and cubed
8 large Flour Tortillas, heated until pliable
2 tbsp Chipotle in Adobo (adjust spiciness to taste)
3 tbsp Chipotle Oil
1 small Onion, minced
2 tbsp Fresh Cilantro, chopped
3 garlic Cloves
1 tbsp Olive Oil
4 tbsp Lime Juice (from 2 limes)
10 ears Corn on Cob (kernel units)
Optional: 40g Shredded Cheese (cotija or vegan halal option)
Optional: 2 small Avocados, sliced for garnish
Instructions
In a bowl, combine chicken thighs, 2 tbsp chipotle paste, 2 tsp chipotle oil, 4 tbsp lime juice, 1 small minced onion, and 2 tbsp chopped cilantro to create the marinade.
Refrigerate chicken for 4 hours. Thread cubed chicken onto skewers and grill over medium-high heat for 6-8 minutes per side until charred.
Grill corn ears directly over coals (or a stovetop grill pan) until blackened and tender, 15-20 minutes. Shuck and blend kernels with 3 cloves garlic, 1 tbsp chopped cilantro, 2 tbsp lime juice, and 1 tbsp olive oil for the salsa.
Warm tortillas on the grill by briefly toasting each side. Assemble tacos by filling with 2 skewer pieces of chicken and 3 tbsp grilled corn salsa. Add optional cheese or avocado before serving.
Notes
Add 1 tsp orange zest to the marinade for a bright citrus note.
Reserve 1 tbsp of the corn juice from grilling to baste tacos with for extra char flavor.
Maintain a 2:1 flour tortilla to corn salsa ratio for balanced textural contrast.
For a vegan version, substitute halal cheese with avocado or pickled cabbage.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg