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Chipotle Lime Chicken Tortillas with White Corn & Avocado Salsa

Grilled Summer Dinners | Bay Area Food Photographer

In case you missed the memo, Summer is well and truly here. It's hot out and so I am defaulting to grilling a lot of meat. We only moved to the US in November and other furniture has taken precedence over a barbecue but I do have a griddle to do a bit of grillin'. I have to say, a proper grill is on my list of wants and needs for our home here, for sure! 

It is no secret to anyone that knows me well that I love and adore Mexican food. It's one of my fave flaves, for sure. I had a hankering for a little Mexican delight and my husband wanted this corn and avocado salad we'd had at a friend's house a couple of weeks ago so I whipped up this Chipotle Lime Grilled Chicken with my version of that salad. 

Grilled Summer Dinners | Bay Area Food Photographer

Just a note on this salad, my husband hates peppers (capsicum) and is allergic to cilantro (coriander) so I make two salads out of this and they're split for the pictures but if there are no restrictions on peppers and cilantro for you then I would mix it all together for one delicious symphony of freshness in your mouth. Trust me, you won't regret it. 

Chipotle Lime Chicken:
  • 1/4 cup garlic olive oil 
  • 1/4 cup lime juice 
  • 2 cloves garlic, crushed
  • 1 tablespoons chipotle powder 
  • 2 chipotle chilis in adobo sauce, crushed to a smooth paste
  • 1 tablespoon turbinado sugar 
  • 1 pound chicken breast tenders 
Instructions:

  1. In a large glass dish, combine oil, juice, chipotle powder, crushed chipotles in adobo, honey, crushed garlic and sugar. Stir to combine. 
  2. Rinse and pat chicken tenders dry, then add to glass dish and turn to completely coat. The marinade should cover all the chicken. Put in fridge for 3-8 hours. I find that 3 hours is more than enough. 
  3. Turn grill to medium heat. Place chicken on grill and cover - cook for 6-8 minutes. 
  4. Turn chicken and cook for a further 4-6 minutes or until chicken is 165F according to a meat thermometer.
White Corn, Avocado & Heirloom Tomato Salsa:
  • 2 ears white corn, rinsed and stripped
  • 8 mini heirloom tomatoes, diced 
  • 1 ripe avocado, diced
  • 1/4 red onion, diced 
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced 
  • 1 green onion, chopped 
  • 2 tablespoons fresh cilantro, chopped 
  • 2 cloves garlic, crushed
  • 1/2 cup fresh lime juice 
  • 1 teaspoon kosher salt 
Instructions:
  1. Mix lime juice and salt together.
  2. Toss all chopped ingredients together, thoroughly.
  3. Pour dressing over salad and toss.
Serve chicken on a white corn tortilla with salsa verde and a heaping side of corn salsa. Enjoy! 

Grilled Summer Dinners | Bay Area Food Photographer

Bay Area Food Photographer


Inspired by 5 Ingredient Fix

8 comments:

  1. It's so cold here so I'm going to sit and admire the food here wishing that I was in your side of the world eating this! :D

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    Replies
    1. Fear not, in a few months it will be Summer for you and I will be wistfully looking at all your warm weather food adventures! :)

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  2. Love the photos! So bright, fresh and appetizing!! Can't beat a good chipotle lime chicken deliciousness :)

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    Replies
    1. Thanks! You're right, nothing better than some limey chipotle-ey goodness, for sure! :)

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  3. I am interested in batching the white corn salsa. What does your recipe yield?

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    Replies
    1. Apologies for my delay in reply, I was distracted with wedding planning struck down with months of morning sickness (currently 23 weeks pregnant!). This recipe yields about two cups of salsa.

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