Grilled Cajun Chicken Tacos with Avocado Corn Salad and Garlic Tomato-Jalapeño Salsa

Ingredients

• 1 lb boneless chicken thighs (cut into cubes)
• salt (to taste, for chicken)
• black pepper (to taste, for chicken)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Cajun seasoning
• 1 tbsp red chili flakes
• oil (for cooking the chicken)
• 1 red onion (diced, for the avocado corn salad)
• 1 cup boiled corn (for the avocado corn salad)
• 1 tomato (diced, for the avocado corn salad)
• 1 avocado (diced)
• parsley (a handful, chopped, for the salad)
• 1 lime juice (juice of 1 lime)
• 4 large tomatoes (sliced in half, for the salsa)
• 2 jalapeños (for the salsa)
• 1.5 red peppers (source gives 1–2 peppers; for the salsa)
• 1 large red onion (for the salsa)
• 6.5 garlic cloves (source gives 6–7 cloves; for the salsa)
• 0.5 cup water (for blending the salsa)
• salt (to taste, for the salsa)
• 1 tbsp chicken Knorr powder (for the salsa)
• oil (for frying the salsa vegetables)
• 8 tortilla wraps (source gives 8–10 wraps)
• cheese (added during assembly; quantity not specified)
• fresh lime (sliced, for serving)
• parsley (for garnish)

Steps

1. 1

   Season the cubed chicken thighs with salt, black pepper, garlic powder, onion powder, Cajun seasoning, and red chili flakes.

2. 2

   Heat oil in a skillet. Add the seasoned chicken and cook over medium-low heat until fully cooked.

3. 3

   Remove the cooked chicken from the skillet and set it aside.

4. 4

   Prepare the avocado corn salad by mixing the diced red onion, boiled corn, diced tomato, diced avocado, chopped parsley, salt, and lime juice in a mixing bowl.

5. 5

   For the salsa, heat oil in a skillet. Add the large tomato halves, jalapeños, red peppers, large red onion, and garlic cloves.

6. 6

   Sauté the salsa vegetables until they are charred and mushy.

7. 7

   Remove the charred vegetables from the skillet and blend them with the water, salt, and chicken Knorr powder until combined.

8. 8

   Warm the tortilla wraps.

9. 9

   Assemble the tacos by adding cheese and avocado corn salad to each warmed tortilla, then topping with the garlic tomato-jalapeño salsa.

10. 10

    Serve the tacos warm with sliced fresh lime and parsley garnish.

Notes

The source does not specify the amount of cooking/frying oil, cheese, exact cooking time, or the salsa blending texture. It also states 8–10 tortillas, 1–2 red peppers, and 6–7 garlic cloves; the ingredient quantities use midpoint estimates for nutrition only.

Nutrition per serving

• main
• tacos
• chicken
• Mexican-inspired
• grilled
• fresh salad
• spicy
• family-style