lime rubbed chicken tacos

Lime-Rubbed Chicken Tacos with Corn Guacamole

Lime-Rubbed Chicken Tacos with Corn Guacamole

Tacos de pollo con guacamole con elote

Recipe Yield

6 to 8 servings

Cooking time

55 minutes

Rate this recipe

5 from 4 votes


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!


12comments inLime-Rubbed Chicken Tacos with Corn Guacamole


    Feb 28

    Wonderful recipe, my husband and I absolutely love these. My go to for chicken tacos. Thank you Pati.

    1. Pati

      Feb 28

      So glad you guys love the tacos, Robbin.

  2. Jasmine

    Feb 24

    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!

    1. Pati

      Feb 25


  3. Fskane@gmail,com

    Sep 07

    Wait caint wait to try this

    1. Pati

      Sep 07

      I hope you enjoy it!

  4. Anonymous

    Sep 07

    Hi Pati I miss your cooking shows…when will you be coming back on PBS…? Cathy..

    1. Pati

      Sep 07

      This weekend! You can check you local air time here:

  5. John Kling

    Aug 23

    Love these tacos. The guacamole is my “new” go to guac recipe. Thanks.

    1. Pati

      Aug 24

      Thank YOU John.

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