Lime-Rubbed Chicken Tacos with Corn Guacamole

Lime-Rubbed Chicken Tacos with Corn Guacamole

Tacos de pollo con guacamole con elote
6 to 8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chicken, Corn, corn tortillas, guacamole, jalapeno, lime, pati's mexican table, tacos, Tomatoes
Author:Pati Jinich
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Lime-Rubbed Chicken Tacos with Corn Guacamole recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”


For the chicken:

  • 1 1/2 pounds boneless chicken breasts
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon chopped fresh rosemary,, or 1/4 teaspoon dried

For the corn guacamole:

  • 2 large ripe Mexican avocados, halved, pitted and diced
  • 1 jalapeno chile, roasted, chopped, or to taste
  • 2 garlic cloves, roasted with the skin on, peeled and minced
  • 3/4 cup corn kernels, shaved from corn, or cooked from thawed
  • 3/4 cup cherry or grape tomatoes, halved or chopped
  • 1 tablespoon fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt, or to taste

To assemble tacos:

To Prepare

To make the chicken:
  • Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.
  • Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.
To make the guacamole:
  • Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
  • Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.
To assemble tacos:
  • In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.
  • Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!

10 comments on “Lime-Rubbed Chicken Tacos with Corn Guacamole

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  1. Oh my goodness this marinade was delicious! I used ck thighs bc we prefer Dark meat in my family and they were more cost effective at the market. I also ended up marinating them for over 24 hrs dt timing. They were so juicy and delicious! I will definitely be making this again! Skipped the tortillas as well and had it with black refried beans and The guac. Que Rico!