- 2 pounds chicken breast and thighs, thinly sliced
- 1 lime, juiced
- 1 teaspoon vinegar
- 1 chipotle pepper
- 2 teaspoons adobo sauce
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1 1/ 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1/ 2 teaspoon black pepper
- 1 1/ 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt, To Taste
- Canned corn
- Mini tortillas
- Oil, for cooking
- Avocados, sliced, for garnish
Place the thinly sliced breast and thigh in a bowl (do not cut up the chicken into smaller bits yet! Cook the chicken whole then chop up after cooking to yield the juiciest and best results!) Add in all the spices, the chipotle pepper and adobo sauce, vinegar, and lime juice. Let it marinate for a couple of hours.
Heat up a shallow frying pan on high heat with some olive oil. Once it gets very hot, place the chicken in and give it a quick sear on each side. You want the oil to be hot enough so that it quickly sears it on the outside but doesn’t cook all the way through. Once both sides are seared, lower the heat to low and cover the pot with a lid. Allow it to cook through on low heat for about 15 minutes or until center temperature has reached 165°F with a meat thermometer.
Once the chicken is cooked, remove and place on a cutting board. Keep the skillet very hot and turn it back up to high heat. Add in some corn and stir it around while scraping the bottom of the pan to get the charred and spiced flavors. Let the corn char over high heat for a couple of minutes. Don’t over stir so that it can get a nice color.
Chop up the chicken to smaller taco sized bits and place them in a heated tortilla, then top with the roasted corn, a slice of avocado, sour cream, and salsa. Enjoy!