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Mercado Cantina Recipe

Name: Gather GVLs MERCADO CANTINA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups fresh orange juice; 2 tbs fresh lime juice; 2 tbs olive oil; 2 tsp minced garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 2 cups ripe tomatoes (medium), finely diced; 0.5 cups red onion, finely diced; 1 ea jalapeño, seeded and minced; 0.25 cups fresh cilantro, chopped; 2 tbs fresh lime juice; 0.75 tsp kosher salt; 1.25 cups fresh corn kernels (about 2 ears) or frozen; 1 cups black beans, rinsed and drained; 0.5 cups red bell pepper, diced; 2 tbsp green onions, thinly sliced; 2 tbsp cilantro, chopped; 1 tbs lime juice; 1 tbs olive oil; 0.5 tsp chili powder; 0.5 tsp salt; 1 ea ripe avocado; 0.5 cups plain Greek yogurt; 1 tbs lime juice; 0.25 tsp garlic powder; 0.25 tsp salt

Inspired by Gather GVL

Time1h

Serves4

Fresh, flavorful Mexican dishes packed with vibrant ingredients and bold spices.

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Ingredients

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Citrus Marinated Grilled Chicken

1 lb boneless skinless chicken thighs

1/2 cups fresh orange juice

2 tbs Fresh lime juice

2 tbs olive oil

2 tsp minced garlic

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Fresh Pico de Gallo

2 cups ripe tomatoes (medium), finely diced

1/2 cups red onion, finely diced

1 ea jalapeño, seeded and minced

1/4 cups Fresh cilantro, chopped

2 tbs Fresh lime juice

3/4 tsp kosher salt

Charred Corn & Black Bean Salad

1 1/4 cups fresh corn kernels (about 2 ears) or frozen

1 cups black beans, rinsed and drained

1/2 cups red bell pepper, diced

2 tbsp green onions, thinly sliced

2 tbsp cilantro, chopped

1 tbs ReaLime juice

1 tbs olive oil

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

Creamy Avocado Crema

1 ea ripe avocado

1/2 cups plain Greek yogurt

1 tbs ReaLime juice

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

2 tbs water (to thin)

Tortillas & Garnishes

8 ea small flour or corn tortillas

2 cups shredded cabbage or lettuce

4 ea Lime wedges

1/4 cups cotija or queso fresco, crumbled

Method

Citrus Marinated Grilled Chicken

Prepare marinade

In a medium bowl whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper until combined.

Marinate chicken

Place chicken thighs in a resealable bag or shallow dish. Pour marinade over chicken, pressing out excess air if using a bag and ensuring chicken is coated. Refrigerate at least 30 minutes, up to 4 hours (avoid much longer to prevent over-acidifying).

Grill or sear

Heat a grill or heavy skillet over medium-high heat and oil the grates or pan lightly. Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Fresh Pico de Gallo

Combine diced tomatoes, diced red onion, minced jalapeño, chopped cilantro and lime juice in a bowl. Season with kosher salt and gently toss. Let sit 10–15 minutes at room temperature to allow flavors to meld before serving. Adjust salt and lime to taste.

Charred Corn & Black Bean Salad

Char corn

If using fresh corn: heat a skillet over high heat, add corn kernels and cook, stirring occasionally, until lightly charred (5–7 minutes). If using frozen, thaw and pat dry then char the same way. Remove from heat and let cool slightly.

Combine salad

In a bowl combine charred corn, rinsed black beans, diced red bell pepper, sliced green onions and chopped cilantro. Whisk together lime juice, olive oil, chili powder and salt; pour over salad and toss to combine. Taste and adjust seasoning.

Creamy Avocado Crema

Scoop flesh from the avocado into a blender or bowl. Add Greek yogurt, lime juice, garlic powder, salt and 1 tablespoon water. Blend or mash until smooth; add remaining water 1 tablespoon at a time to reach desired drizzling consistency. Refrigerate until ready to use.

Tortillas & Assembly

Warm tortillas

Warm tortillas in a dry skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble tacos

Lay warm tortillas flat. Place a small handful of shredded cabbage or lettuce on each, top with sliced grilled chicken, a spoonful of charred corn & black bean salad, and a generous spoonful of pico de gallo. Drizzle with creamy avocado crema and sprinkle with crumbled cotija. Serve with lime wedges for squeezing.

Serve

Serve immediately while tortillas and chicken are warm. Leftovers: store components separately (chicken, crema, salads) in airtight containers in refrigerator up to 3 days; reheat chicken gently.