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.