Crispy Chicken Thigh Tacos with Charred Corn Salsa and Avocado Crema

Ingredients

• 2 corn on the cob
• fresh coriander (handful, diced)
• 1 red onion (diced)
• 2 packs baby tomatoes (finely diced and de-seeded; or 2 large tomatoes)
• 2 cloves garlic
• 2 lime juice (from 2 limes)
• 4 tbsp extra virgin olive oil
• salt (to taste)
• black pepper (to taste)
• 1 avocado
• fresh coriander (small pinch)
• 3 tbsp yogurt
• 1 lime juice (from 1 lime)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oil
• water (splash to loosen crema if too thick)
• 4 chicken thighs
• 1 tbsp garlic powder (or onion powder)
• 1 tbsp paprika
• 1 tbsp extra virgin olive oil
• 1 lemon juice (from 1 whole lemon)
• 1 pack mozzarella (grated)
• 2 spring onions (for garnish)
• fresh coriander (for garnish)
• 10 taco wraps (small)

Steps

1. 1

   Char the corn on the cob over an open flame or in a hot pan until blackened in spots.

2. 2

   Cut the charred corn kernels off the cob and place them in a mixing bowl.

3. 3

   Add the diced red onion, diced tomatoes, minced garlic, and a handful of diced coriander to the bowl with the corn.

4. 4

   Add 2 lime juices, 4 tbsp extra virgin olive oil, and salt and pepper to taste. Mix well and set the salsa aside.

5. 5

   Prepare the avocado crema by combining 1 avocado, a small pinch of coriander, 3 tbsp yogurt, 1 lime juice, 1 tsp salt, 1 tsp pepper, and 1 tsp oil in a blender or food processor.

6. 6

   Blend until smooth, adding a splash of water or extra lime juice if needed to loosen the consistency.

7. 7

   Season the 4 chicken thighs with 1 tbsp garlic or onion powder, 1 tbsp paprika, 1 tbsp extra virgin olive oil, and the juice of 1 lemon.

8. 8

   Cook the chicken thighs in a pan over medium-high heat until the skin is crispy and the meat is cooked through.

9. 9

   Once cooked, shred or slice the chicken into bite-sized pieces.

10. 10

    Warm the taco wraps and place a portion of chicken on each.

11. 11

    Top the chicken with grated mozzarella cheese and allow it to melt slightly.

12. 12

    Finish the tacos with the charred corn salsa and a drizzle of avocado crema.

13. 13

    Garnish with sliced spring onions and extra fresh coriander before serving.

Notes

If the avocado crema is too thick, use a splash of water or additional lime juice to reach your desired consistency. The recipe suggests using either 2 large tomatoes or 2 packs of baby tomatoes for the salsa.

Nutrition per serving

• tacos
• chicken
• date night
• dinner
• mexican-inspired
• crispy chicken
• corn salsa
• avocado crema