Indulge in the tangy perfection of our Daisy Grilled Chicken Tacos! Succulent grilled chicken marinated to perfection, topped with vibrant veggies and zesty salsa, all nestled in warm, soft tortillas. Top them off with a luscious dollop of rich and creamy Daisy Sour Cream. Savor the symphony of flavors as the sour cream harmonizes with the vibrant ingredients, creating a taco fiesta flavor you won't want to miss!
COOKING SPOTLIGHT
COOK TIME
Total 35 Min(s) | Prep 15 Min(s) | Cook 20 Min(s) | 4 servings
INGREDIENTS
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3/4 cup Daisy Sour Cream
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1 1/4 lb. boneless skinless chicken breasts
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2 tsp. chili powder
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1 tsp. paprika
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1 tsp. lime zest
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1/2 tsp. dried oregano
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1/2 tsp. sugar
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1/2 tsp. salt
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1 red onion, peeled and cut in wedges
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1 Tbsp. vegetable oil
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2 small ears sweet corn
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8 6” flour tortillas
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1 lime, cut in wedges
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1/2 cup Pico de Gallo
DIRECTIONS
- Heat a gas or charcoal grill. Between 2 layers of plastic wrap, pound the chicken breasts with a meat mallet to 1/4-inch thickness.
- In a small bowl, mix the chili powder, paprika, lime peel, oregano, sugar and salt. Sprinkle over both sides of the chicken and pat in.
- Drizzle all sides of the onions with the oil. When ready to grill, place the onion wedges and corn on the grill over medium heat. Grill for 5 minutes.
- Add the chicken to the grill. Cook for 8 to 10 minutes longer or until the chicken is no longer pink in the center and a thermometer inserted in the center reads 165 degrees, turning once.
- Turn the corn and onion wedges frequently to brown on all sides and cook until tender. Remove all the food from grill and cover with foil to keep warm.
- Place the tortillas on the grill for about 30 seconds or until warmed, turning once. Cover with foil to keep warm.
- To serve, cut the chicken crosswise into thin strips. Separate the onion into layers. Cut the corn from the cobs. For each taco, place the chicken strips in the center of a tortilla; squeeze the lime juice over the chicken. Top with the grilled onions and about 2 tablespoons of corn. Garnish with Pico de Gallo and a dollop of sour cream.
CHEF'S TIP
Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Start summer off right with the combination of fresh cucumbers, tangy Daisy sour cream, and zesty dill to create a refreshing and creamy cucumber salad.
