Smoky Chicken Tacos

🥘 Ingredients

• Southwest spice blend
  2 tsp
• chicken thighs
  24 oz
• corn on the cob
  2 unit
• flour tortilla
  12 unit
• jalapeño
  2 unit
• lime
  2 unit
• olive oil
  4 tsp
• red bell pepper
  2 unit
• red onion
  1 unit
• roma tomato
  2 unit
• sour cream
  2 tbsp

🍳 Cookware

• small bowl
• salt
• pepper
• large oil pan
• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. corn on the cob (shucked) and cut the kernels off the cob. red bell pepper (cored, seeded) and thinly slice. roma tomato (cored, seeded) and dice. red onion (halved, peeled) and thinly slice. jalapeño (minced; remove the ribs and seeds if you prefer less heat). lime (zest and halve, then cut one half into wedges). chicken thighs thinly slice into strips.

   corn on the cob: 2 unit, red bell pepper: 2 unit, roma tomato: 2 unit, red onion: 1 unit, jalapeño: 2 unit, lime: 2 unit, chicken thighs: 24 oz
2. 

   2

   Combine sour cream , lime zest, and a squeeze of lime juice in a small bowl . Season with salt and pepper . Thin to a drizzling consistency with 1 teaspoon of water.

   sour cream: 2 tbsp
3. 3

   Heat a drizzle of olive oil in a large oil pan over medium heat. Add the onion and bell pepper. Cook, tossing, until slightly caramelized, ⏱️ 5 minutes to ⏱️ 6 minutes . Add the corn and cook until slightly charred, ⏱️ 3 minutes to ⏱️ 4 minutes . Season with salt and pepper. Remove from the pan and set aside.

   olive oil: 4 tsp
4. 

   4

   Meanwhile, combine the diced tomato (reserve some for serving) with a squeeze of lime juice and as much minced jalapeño (start with 1 tablespoon, use with caution) as you like in a small bowl. Season with salt and pepper.
5. 

   5

   Heat another drizzle of olive oil in the same large pan over medium-high heat. Add the chicken strips and cook, turning, until browned and cooked through, ⏱️ 4 minutes per side. Sprinkle with Southwest spice blend and toss to coat. Season with salt and pepper.

   Southwest spice blend: 2 tsp
6. 6

   Meanwhile, wrap flour tortilla in aluminum foil and warm in the oven, ⏱️ 5 minutes . Fill each tortilla with the smoky chicken, sautéed vegetable mixture, fresh salsa fresca, and as much lime crema as you like. Serve with remaining lime wedges for squeezing over and enjoy!

   flour tortilla: 12 unit