Simmered Resilience: Workaholic to Momaholic

Elevate taco night with my mouthwatering Sizzling Sazon Chicken Corn Tacos! Tender, juicy chicken thighs marinated in a vibrant blend of cumin, coriander, and turmeric deliver a burst of flavor in every bite. Grilled corn, seasoned to perfection with cumin and chili powder, adds a delightful crunch and smoky sweetness to these tacos. Top them off with a fresh and vibrant corn salsa featuring creamy avocado, zesty jalapeno, and tangy lime juice. And let’s not forget the star of the show: our homemade jalapeno lime cashew sauce, with its creamy texture and bold, zesty kick. Serve it all up in soft corn tortillas for a fiesta of flavors that will have your taste buds dancing! Get ready to indulge in a taco experience like no other taco night with our mouthwatering Sizzling Sazon Chicken Corn Tacos! Tender, juicy chicken thighs marinated in a vibrant blend of cumin, coriander, and turmeric deliver a burst of flavor in every bite. Grilled corn, seasoned to perfection with cumin and chili powder, adds a delightful crunch and smoky sweetness to these tacos. Top them off with a fresh and vibrant corn salsa featuring creamy avocado, zesty jalapeno, and tangy lime juice. And let’s not forget the star of the show: our homemade jalapeno lime cashew sauce, with its creamy texture and bold, zesty kick. Serve it all up in soft corn tortillas for a fiesta of flavors that will have your taste buds dancing! Get ready to indulge in a taco experience like no other!

Ingredients:

• For the sazon chicken: 1 pounds boneless skinless chicken thighs
• 1 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• Optional: 1/2 teaspoon cayenne (only if you like a little heat)
• ½ teaspoon salt Freshly ground black pepper
• For the grilled corn:
• 2 ears of corn, washed and removing corn silk
• 2 tsp olive oil
• ½ teaspoon cumin
• ½ teaspoon chili powder
• For the salsa:
• 1 avocado,
• diced 1 jalapeno, thinly sliced
• 1/3 cup finely diced cilantro
• ¼ cup finely diced red onion
• 1 lime, juiced Freshly
• ground salt and pepper, to taste
• For the jalapeno lime cashew sauce:
• 1/2 cup raw cashews
• 1/3 cup water, plus more to thin if necessary
• 1 medium jalapeno, seeded
• 1 clove garlic
• 2 tablespoons fresh lime juice
• 3/4 teaspoon salt
• 1/4 teaspoon onion powder
• Freshly ground black pepper
• For serving:
• 8 soft corn tortillas
• Extra thinly sliced jalapenos
• Extra cilantro

Instructions

• Step 1: Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I’ve found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
• Step 2: Once the cashews have finished soaking you’ll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
• Step 3: While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
• Step 4: Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
• Step 5: Now it’s time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
• Step 6: Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
• Step 7: Char your tortillas if you’d like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.