- Serves: 4 to 6
- Prep time: 25 min. + 30 min. marinating or up to 12 hours
- Cook time: 8 min.
1/4 cup fresh squeezed lime juice, divided
2 tablespoons olive oil
1-1/4 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1/4 teaspoon dried
1 pound boneless chicken breasts
2 large ripe avocados from Mexico, halved, pitted, peeled and diced
2 garlic cloves, charred or roasted with the skin on, peeled and minced
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
* este div es visible u oculto dependiendo de las notas
en esta caso "pureed beens tiene asterisco, aqui aparecría la anotación
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.
To prepare Corn Guacamole: In a bowl, combine avocado, garlic and jalapeños; 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!