Instructions
8 steps · tick them off as you cookCut 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.
Heat 1 tbsp extra-virgin olive oil in a large cast-iron skillet over medium-high until it shimmers without smoking.
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 minutesTransfer 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.
3-4 minutesStir 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.
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.
Warm the tortillas directly over a gas flame or in a dry skillet until pliable and lightly blistered.
Fill each tortilla with chicken and corn, drizzle with lime crema, top with diced avocado, pickled red onion, and a shower of fresh cilantro.
Chef's tip
Don't stir the corn once it hits the pan — that motionless minute is what builds those deep, smoky char marks that carry the whole taco.
Suggested pairing
Pair with an ice-cold Mexican lager, a lime wedge on the rim, and a side of black beans.
About this recipe
Golden pan-fried chicken tumbled with smoky charred corn, tucked into warm tortillas and finished with a bright, tangy lime crema.
Quick weeknightEasyquickspicysmokyfamily-friendly
