Recipe courtesy of Avocados From Mexico

Lime Rubbed Chicken Tacos with Corn Guacamole

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  • Level: Easy
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1/4 cup fresh squeezed lime juice divided

2 g olive oil

1 1/4 g salt divided

1/4 g freshly ground black pepper

1 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 jalapeno 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


  1. 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 jalapenos; 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!
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