Marinated Cilantro Lime Chicken Tacos

INGREDIENTS

FOR THE MARINADE

• 4 tablespoons vegetable oil
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon roasted garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

FOR THE TACOS

• 1 pound chicken breasts cut into bite sizes pieces
• 2 teaspoons olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon lime juice
• 1 teaspoon sugar
• 1/4 cup cilantro roughly chopped
• 1/4 cup roasted corn frozen and cooked or freshly grilled
• 1/2 cup cherry or grape tomatoes quartered
• 3 scallions thinly sliced with white and green parts separated
• 6 soft flour tortillas
• 6 ounces queso fresco
• 1 lime cut into wedges

INSTRUCTIONS

• Add all marinade ingredients to a large resealable bag. Add chicken breast pieces, close tightly, and shake vigorously to coat. Refrigerate 3 hours or up to overnight.
• Preheat a large skillet over medium-high heat. Add marinated chicken and cook, stirring, until pieces are fully cooked and crispy, about 10 minutes.
• In a small bowl, whisk together olive oil, white wine vinegar, lime juice, and sugar. Add corn, tomato, white parts of scallions, and corn.
• Heat a skillet over high heat and add tortillas one at a time. Cook about 1 minute until charred in spots, flip. Repeat with remaining tortillas.
• Assemble tacos by placing a tortilla on a place and topping with chicken, corn salsa, queso fresco, and remaining green parts of scallions. Serve with a lime wedge.