Taco Recipe

Season and marinate

In a medium bowl combine the chicken strips, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, and 1 tablespoon fresh lime juice. Toss to coat evenly and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook protein

Heat a large skillet over medium-high heat. Add a light drizzle of oil if skillet is dry. Add the seasoned chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until cooked through and lightly charred (internal temperature 165°F / 74°C). Remove to a plate and rest 3 minutes, then slice into bite-size pieces if desired.

While the chicken marinates/cooks, combine diced mango, red bell pepper, minced red onion, chopped cilantro, and minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir gently to combine and taste; adjust salt or lime as needed. Chill briefly or keep at room temperature until assembly.

Sauté garlic

In a medium skillet over medium heat, melt the 2 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the corn kernels and cook, stirring occasionally, 4–6 minutes until heated through and starting to brown in spots. Stir in lime zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and chopped cilantro if using. Cook 30 seconds more, then remove from heat.

Warm the tortillas: stack and wrap in a clean kitchen towel and microwave 30–45 seconds, or warm in a dry skillet 20–30 seconds per side until pliable.

Build tacos: place about 2 tablespoons garlic butter corn in the center of each tortilla, top with a few pieces of cooked chicken (about 2 oz per taco), and spoon 1–2 tablespoons mango salsa over the protein. Sprinkle with crumbled cotija or feta if using, and add a drizzle of hot sauce if desired.

Garnish with a squeeze of lime and extra cilantro if desired. Serve immediately while warm.