Lime Rubbed Chicken Tacos with Fresh Corn Guacamole
Tender chicken breasts marinated in bright lime juice, olive oil, and fresh rosemary create the perfect protein for these vibrant tacos. The standout corn guacamole combines creamy avocado with charred garlic, roasted jalapeño, sweet corn kernels, and grape tomatoes for a chunky, flavorful topping that goes beyond traditional guac. Perfect for casual dinners, weekend gatherings, or taco nights when you want something fresh and satisfying. The marinade keeps the chicken incredibly moist while infusing citrusy herb flavors, and the make-ahead guacamole means easy assembly at serving time.
Ingredients
- 3 tablespoons fresh lime juice, divided
- 2 tablespoons olive oil
- 1 ¼ teaspoons salt, divided
- ¼ teaspoons freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 pound boneless chicken breasts
- 2 each avocados, halved, pitted, peeled, and diced
- 2 each garlic cloves, charred or roasted with skin on, then peeled and minced
- 1 each jalapeño, charred or roasted, stemmed, and chopped
- ¾ cup corn kernels, fresh or thawed from frozen
- ¾ cup grape tomatoes, halved
- 10 each corn tortillas
Instructions
- 1
Whisk together lime juice, olive oil, salt, pepper, and rosemary in small bowl
- 2
Rinse chicken breasts and pat dry, then place in bowl
- 3
Add lime mixture and rub all over chicken, cover and refrigerate at least 30 minutes
- 4
Heat oil in medium pan over medium-high heat and add chicken
- 5
Cook chicken until brown and cooked through, about 4 minutes each side
- 6
Remove chicken to cutting board and slice into diagonal strips
- 7
Combine avocado, charred garlic, and roasted jalapeño in bowl, toss gently
- 8
Add corn, tomatoes, and remaining lime juice to avocado mixture, season with salt and mix gently
- 9
Heat tortillas in skillet over medium-low heat until warm, about 1 minute each side
- 10
Place tortillas in warmer or wrap in clean kitchen towel
- 11
Assemble tacos with guacamole and chicken at table
Tips
Char garlic and jalapeño directly over gas flame or under broiler for deeper, smokier flavor that enhances the guacamole.
Marinate chicken up to 12 hours for maximum flavor penetration, but 30 minutes minimum works for quick meals.
Warm tortillas just before serving and keep wrapped to maintain soft, pliable texture for easy taco assembly.
Good to Know
Refrigerate assembled tacos up to 2 days. Store guacamole separately with plastic wrap pressed to surface.
Marinate chicken up to 12 hours. Make guacamole up to 4 hours ahead, press plastic wrap to surface.
Serve immediately while tortillas are warm. Provide lime wedges and hot sauce on the side.
Common Mistakes
Press plastic wrap directly onto guacamole surface to avoid browning from air exposure.
Don't overcook chicken to avoid dry, tough meat that won't slice well.
Warm tortillas just before serving to avoid them becoming stiff and cracking during assembly.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought guacamole instead of making corn guacamole?
Yes, but you'll miss the unique corn and tomato texture. Stir corn kernels and diced tomatoes into store-bought guac for similar effect.
What if I don't have a gas stove to char the vegetables?
Use your oven's broiler or a cast iron skillet over high heat to char garlic and jalapeño until blackened in spots.
How long will the marinated chicken keep in the refrigerator?
Marinated chicken keeps safely up to 12 hours. Beyond that, the acid from lime juice starts to break down protein texture.