Perfectly spiced chicken is topped with a refreshing corn and radish salsa and then finished off with a cool avocado crema. Stuff it all in corn tortillas for an amazing Cinco de Mayo meal!
Let me start by saying… these tacos are one of the best things I’ve ever made. The chicken has SO much flavor, the corn-radish salsa is a refreshing surprise, and the avocado crema just cools it all down. My mouth is watering just talking about it. I really wish I had a taco right now.
The funny thing about this recipe is that it was a total last minute thing. Usually I have recipes planned weeks ahead of time for important food holidays. However, I totally forgot about Cinco de Mayo! I thought about sharing an enchilada recipe that I’ve been making for a few years now, but then I decided to come up with a fun taco because we love tacos in this house.
I was in the mood for some spice and I had a can of chipotle peppers in my pantry so I whipped up a very flavorful marinade. It’s full of spices, lime juice, honey, and of course garlic. I knew I wanted to include an avocado crema because who doesn’t love a good sauce on their taco?
I had some radishes in the fridge (CSA!) and I’m actually not that fond of radishes. I like them in salads, but that gets old after a while. So, I really needed to come up with a way to use what I had left. Enter this corn and radish salsa!
The radish lends a nice peppery flavor and that’s balance by the sweetness of the corn. Throw in some lime juice and honey and you’ve got the perfect taco topper.
I think these chipotle chicken tacos will be making an appearance for Cinco de Mayo on my table. Even though we just had them, I’m still thinking about them and can’t wait to have them again!
Stay tuned for a drink recipe coming up next – it’s a twist on my favorite cocktail… the mojito!
- 2 Tablespoons Canned Chipotles in Adobo Sauce (about 2 chilies)
- 1 Tablespoon Olive Oil
- 1 Lime, juiced
- 1 Tablespoon Honey
- 1 Tablespoon Chopped Onion
- 2 Garlic Cloves
- 1 Teaspoon Paprika
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Oregano
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- 2 Boneless Skinless Chicken Breasts, each cut into 2 cutlets and pounded
- 1 ½ Cups Sweet Corn
- 1 Cup Radishes, finely chopped
- 1 Lime, zested & juiced
- 1 Teaspoon Honey
- Kosher Salt & Freshly Ground Black Pepper
- 2 Tablespoons Chopped Fresh Parsley or Cilantro
- ¼ Cup Greek Yogurt
- 1 Small Avocado or ½ of a Large
- 1 Lime, juiced
- 1 Teaspoon Honey
- Kosher Salt & Freshly Ground Black Pepper
- 8 Corn Tortillas
- Limes
- Parsley or Cilantro
- Combine the chipotle chilies, olive oil, lime juice, honey, onion, garlic, paprika, cumin, oregano, salt and pepper in a mini food processor. Pulse a few times until a thick and smooth paste forms.
- Combine the chicken with the marinade in a container with lid. Make sure the chicken is well coated and allow it to marinate for at least 3 hours. (Up to 12).
- When you’re ready to cook the chicken, heat a grill pan over high heat and add some oil. Cook the chicken 3-4 minutes per side or until cooked through. Rest 10 minutes before slicing.
- For the Corn-Radish Salsa
- Combine the corn, radishes, lime juice and zest, and honey in a medium bowl. Toss well to coat and season with salt and pepper. Stir in fresh parsley or cilantro.
- Combine the yogurt, avocado, lime juice, honey, salt and pepper in a mini food processor. Pulse until the mixture is well combined and smooth. Add water to thin it out to desired consistency.
- Char the corn tortillas by placing them in a hot pan or grill pan until lightly browned on both sides. Add chicken and top with salsa and crema – delish!
Those tacos look SO delicious!! I love all the flavors you chose – it all looks so savory and yummy!! 🙂
Christina @ Bake with Christina recently posted…Glazed Lemon Lavender Scones.
Thanks Christina!!
Your mouth is watering talking about these and my mouth is drooling reading about these! Everything about these chicken tacos sounds seriously delicious! The combination of flavors has my belly growling! One can NEVER have too many taco recipes! Thanks for sharing another great recipe that I can’t wait to try! P.s radish in the corn salsa?!? YES!!!!
Cheyanne recently posted…Jerk Carnitas Tacos {with Pineapple-Jalapeno Salsa}
I’ve been seeing so many creative taco recipes this past week – I can’t decide which to try first! Thanks, Cheyanne!
I absolutely love these pictures, Keri! I just want to dive right into these tacos for breakfast! 🙂 They sound absolutely amazing and so flavorful!
Gayle @ Pumpkin ‘N Spice recently posted…Raspberry Crumb Bars
Thanks Gayle! I could easily have one for breakfast 😉
Those look pretty awesome for a last minute creation! The marinade sounds perfect and what a good idea to throw radishes in there for a nice crunch. I never know what to do with them either!
Caitlin @ teaspoon recently posted…friday fünf
Yeah I surprised myself with these! The radishes go great with these flavors. Thanks Caitlin!
YUM!! These look amazing!! They look SO pretty and delicious! DEF a “fashionable food!” 🙂 Lovely recipe! Perf for Cinco De Mayo! Thanks for sharing! 🙂
Cailee recently posted…Monday’s Motivation- Hello Healthy Coconut Water!
Thanks Cailee!
These tacos look amazing Keri!! I love chipotle sauce!
Pinned!
Thanks Mariah!
Keri, great looking tacos my friend! I can taste how delicious chipotle will be in it! Loved it! Pinned too!
Savita @ ChefDeHome recently posted…By ChefDeHome- Grilled Chicken Kabobs with Romesco Sauce – Mother’s Day Special
Thanks Savita!
Keri – You’ve outdone yourself. These look so delicious. I’m going to a wedding tonight and they’re having a taco bar. Hopefully the tacos will be as tasty as yours look!
Erin @ Miss Scrambled Egg recently posted…Lane Cake Truffles
Thanks Erin! A taco bar sounds like so much fun!
Chipotle + crema? Yes, please! Look great Keri!
Maya @ Treats and Eats recently posted…BBQ Spaghetti
Hi, would the marinade be good as a sauce instead? I already cooked/shredded the chicken but wanted to do a chipotle sauce to just add. Thanks!
Hi Shawna. I don’t see why it wouldn’t work as a sauce, I’d just recommend cooking the sauce on the stove for a bit to meld the flavors. Enjoy!