Crispy Chicken Tacos with Charred Corn and Lime Crema

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp extra-virgin olive oil
• 2 cup corn kernels, fresh or frozen
• 2 clove garlic, minced
• 0,5 cup sour cream
• 1 piece lime
• 0,25 cup fresh cilantro, chopped
• 12 piece small corn or flour tortillas
• 1 piece avocado, diced
• 0,5 cup pickled red onions

Instructions

1. 1

   Cut 1.5 lb (680 g) chicken thighs into bite-sized pieces and toss with 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp salt, and 1 tbsp olive oil.

2. 2

   Heat 1 tbsp extra-virgin olive oil in a large cast-iron skillet over medium-high until it shimmers without smoking.

3. 3

   Add the chicken in a single layer and sear undisturbed for 4 minutes, until deeply golden; flip and cook 3 more minutes until crisp and cooked through.

4. 4

   Transfer chicken to a plate, then add the corn kernels to the hot pan and char for 3-4 minutes without stirring, until blackened spots appear.

5. 5

   Stir in 2 minced garlic cloves and cook 30 seconds until fragrant, then return the chicken to the pan and squeeze half a lime over top.

6. 6

   Meanwhile, whisk 1/2 cup sour cream with the zest and juice of the remaining lime half, a pinch of salt, and 1 tbsp chopped cilantro.

7. 7

   Warm the tortillas directly over a gas flame or in a dry skillet until pliable and lightly blistered.

8. 8

   Fill each tortilla with chicken and corn, drizzle with lime crema, top with diced avocado, pickled red onion, and a shower of fresh cilantro.