Smoky Chicken Tacos

🥘 Ingredients

• chicken thighs
  4 pieces
• corn on the cob
  4 pieces
• flour tortillas
  8 pieces
• jalapeño
  2 piece
• lime
  2 piece
• olive oil
  4 tbsp
• pepper
  2 pinch
• red bell pepper
  2 piece
• red onion
  2 piece
• roma tomatoes
  4 pieces
• salt
  2 pinch
• sour cream
  4 tbsp
• southwest spice blend
  4 tbsp

🍳 Cookware

• small bowl
• large pan
• small bowl
• aluminum foil

1. 

   1

   chicken thighs flour tortillas sour cream red bell pepper roma tomatoes lime red onion jalapeño southwest spice blend corn on the cob olive oil salt pepper

   chicken thighs: 2 pieces, flour tortillas: 4 pieces, sour cream: 2 tbsp, red bell pepper: 1 piece, roma tomatoes: 2 pieces, lime: 1 piece, red onion: 1 piece, jalapeño: 1 piece, southwest spice blend: 2 tbsp, corn on the cob: 2 pieces, olive oil: 2 tbsp, salt: 1 pinch, pepper: 1 pinch
2. 

   2

   Wash and dry all produce. Preheat the oven to 400°F. Shuck corn on the cob , then cut the kernels from the cob. Core, seed, and thinly slice the red bell pepper . Core, seed, and dice the roma tomatoes . Halve, peel, and thinly slice the red onion . Mince the jalapeño , removing ribs and seeds for less heat. Zest and halve the lime , then cut one half into wedges. Thinly slice the chicken thighs into strips.

   corn on the cob: 2 pieces, red bell pepper: 1 piece, roma tomatoes: 2 pieces, red onion: 1 piece, jalapeño: 1 piece, lime: 1 piece, chicken thighs: 2 pieces
3. 3

   In a small bowl , combine sour cream , lime zest, and a squeeze of lime juice. Season with salt and pepper . Thin to a drizzling consistency with ⏱️ 1 tsp water.

   sour cream: 2 tbsp, salt: 1 pinch, pepper: 1 pinch
4. 

   4

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

   olive oil: 2 tbsp
5. 

   5

   In another small bowl , combine diced tomatoes, a squeeze of lime juice, and as much minced jalapeño as desired (start with ⏱️ 1 tbsp ). Season with salt and pepper.
6. 6

   Heat another drizzle of olive oil in the same pan over medium-high heat. Add chicken strips. Cook ⏱️ 3 minutes per side until browned and cooked through. Sprinkle with southwest spice blend and toss to combine. Season with salt and pepper.

   southwest spice blend: 2 tbsp
7. 7

   Wrap flour tortillas in aluminum foil and place in the oven to warm ⏱️ 5 minutes . Fill each tortilla with chicken, sautéed veggies, salsa fresca, and lime crema. Serve with lime wedges for squeezing over.

   flour tortillas: 4 pieces