RECIPE: Grilled Chicken and Spicy Street Corn Tacos

Get ready for Cinco De Mayo with delicious street tacos (and a little tequila). Diana Barrios Trevino shows us how.

Grilled Chicken

• 1 lb boneless chicken breasts or your favorite chicken
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt to taste

Place chicken in a gallon size resealable plastic bag. In a separate bowl, combine all the remaining ingredients and pour over the chicken to marinate for at least 30 minutes or overnight in the refrigerator. When ready to cook, heat a large nonstick skillet and cook over medium-high heat until it is completely cooked through.

Spicy Street Corn Tacos

• 2 cups frozen corn, roasted on a skillet
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro
• 1/2 cup crumbled Cotija cheese or Queso Fresco
• 1-2 jalapeno peppers that are seeded, deveined and finely chopped
• Juice of 1 lime
• 8 Corn or Flour tortillas
• Sliced avocado or guacamole

Combine all ingredients in a bowl and season to taste, if necessary. Set aside.

Topping Sauce

• 1/2 cup sour cream or Mexican crema
• 1/2 cup Mayonnaise
• 2 tablespoons adobo sauce (the sauce that the canned adobo peppers are in)

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Combine all ingredients in a bowl. Season to taste. Heat the tortillas and fill with the chicken, street corn and chipotle mayo. Garnish with sliced avocado or guacamole. Sprinkle with more Cotija cheese or Queso Fresco. Enjoy!