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Provide For the Chili Lime Chicken.
Provide Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total).
Provide Fresh Lime Juice.
Provide Soy Sauce.
Use Olive Oil.
Prepare Garlic, minced.
Provide Cumin.
Prepare chili powder.
Prepare Salt.
Prepare Black Pepper.
Use For Jalepeno Corn Salsa.
You need Corn, husked or 2 cups of frozen corn kernels.
You need Jalapeño, seeded and diced.
Provide zest and juice from one Lime.
You need Chopped Cilantro, (fresh).
You need Salt.
You need Black Pepper.
Use Cayenne Pepper.
Use For the Tacos.
Provide White Corn or 6 Flour Tortillas.
You need Avocados, peeled, pitted and sliced.
You need to prepare Purple Cabbage, shredded.
Provide Crumbled Queso Fresco.
Prepare For the Cilantro Lime Sauce.
You need Plain Greek Yogurt.
You need minced cilantro.
You need garlic, minced.
Use Fresh Lime Juice.
You need to prepare Salt and pepper.
Prepare For Serving.
You need to prepare Hot Sauce.
You need to prepare Chopped Cilantro.
Prepare Lime Wedges.

1. Flatten chicken breast.
Add chicken, lime, juice, soy sauce, garlic, cumin, chili powder, salt, and pepper for the chili lime chicken to a large sealable bag. Shake to combine the ingredients and seal..
Place in the refrigerator and marinate for at least 4 hours or overnight, if possible..
Preheat grill, or set oven to 350˚F.
To make the sauce, add yogurt, cilantro, garlic, lime juice, salt and pepper to a blender or food processor. Blend for 30-60 seconds. Set aside..
Grill Instructions: When the grill is hot, remove chicken breasts from the marinade and place on the grill. Place corn cobs on the grill as well..
Oven Instructions: When the oven is warm, set the broil to high, remove chicken breasts from the marinade and place on a grill pan. Place corn cobs on the grill as well..
Grill until corn and chicken are cooked through, flipping halfway through (about 5 minutes per side). You will want the chicken to be 155˚F internally before removing and 165˚F before serving..
When corn is cool enough to handle, cut corn kernels away from the cobs. Add to a large bowl with jalapeño, lime juice, lime zest, cilantro, salt, pepper, and cayenne. Stir to combine..
Slice chicken into strips..
To assemble tacos, top with slices of avocado, corn salsa, shredded cabbage, queso fresco or sauce.
Serve immediately with hot sauce, chopped cilantro, and lime wedges..

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