South Of The Border Recipe

Make the marinade

In a medium bowl whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp orange juice, minced garlic, cumin, chili powder, smoked paprika, oregano, 1 tsp salt and 1 tsp black pepper until combined.

Marinate the chicken

Place 1 lb chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tbsp cooking oil. Remove chicken from marinade, letting excess drip off. Sear chicken 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat to medium and cover for a few minutes to finish cooking. Transfer to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.

Combine the diced tomatoes, 1/2 small diced red onion, chopped jalapeño, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Let sit 10–15 minutes for flavors to meld.

In a medium bowl toss together 1 cup drained black beans, 1 cup corn kernels, 1/2 diced red bell pepper, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp ground cumin and 1/2 tsp salt. If using frozen corn, briefly thaw or warm in a skillet and cool before mixing. Chill or keep at room temperature until serving.

In a small food processor or blender combine the ripe avocado, 1/4 cup Greek yogurt, 1 tbsp lime juice and 1/4 tsp salt. Blend until smooth, adding up to 1 tsp water to reach a drizzleable consistency. Taste and adjust lime or salt.

Warm 8 tortillas in a dry skillet over medium heat or wrapped in foil in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble tacos: lay a warmed tortilla, add a small handful (about 1/4 cup) shredded lettuce, 2–3 oz sliced chicken, 2 tbsp black bean & corn salad, 1–2 tbsp salsa fresca, a drizzle of avocado crema and a sprinkle of crumbled cotija if using.

Serve immediately with lime wedges for squeezing over tacos.