Cumin Chicken Tacos with Avocado Corn Salsa


  • 2 chicken breasts
  • 2 tsp. ground cumin
  • 1/2 tsp. each salt and pepper
  • olive oil
  • 2 avocados, chopped
  • 2 roma tomatoes, chopped
  • 1/4 C. red onion, chopped
  • 1/2 C. corn (frozen or fresh)
  • 1/2 C. cucumber, seeds and skin removed, chopped
  • 2 cloves garlic, minced
  • 1/4 C. – 1/2 C. cilantro, chopped
  • 1 tsp. lime juice
  • salt and pepper to taste
  • flour tortillas

Combine salt, pepper, and cumin in a bowl. Rub chicken with olive oil and sprinkle with spice mix, coating chicken completely.

Mix all other ingredients in a bowl to create your salsa, taste and adjust seasoning if needed.

Preheat grill over medium heat and lightly oil grates. Cook chicken until done, about 10 minutes per side. In a saucepan, heat a tablespoon butter and fry each side of your tortillas until desired crispiness.

Assemble tacos by slicing chicken and topping with salsa.

Serve with Cilantro Lime Rice and enjoy.


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