Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe

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Chicken tacos is corn, feta, and avocado. Yasmin Fahr

These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.

Why this recipe works:

  • Searing the meat first renders fat that creates a flavorful base for the sauce.
  • The addition of the broth makes it easy to scrape up the tasty brown bits on the bottom of the pan and creates a flavorful liquid for finishing the chicken.
  • A simple raw corn and feta garnish with avocado helps balance the heat from the chipotles in adobo.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 red onion, thinly sliced

  • 1 jalapeño, stemmed, seeded, and roughly chopped

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 2 chipotles in adobo, plus 1 tablespoon of sauce

  • 1 cup chicken stock or low-sodium broth

  • 2 ears corn, kernels sliced off

  • 1/2 cup crumbled feta, preferably Bulgarian

  • 2 tablespoons fresh juice from 2 limes

  • 8 corn tortillas, warmed

  • 1/2 cup picked cilantro leaves

  • 2 ripe avocados, pitted and sliced

  • Lime wedges and thinly sliced scallions, for serving

Directions

  1. Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.

  2. In the same pot over medium heat, add onion and jalapeño and cook, stirring frequently, until softened, about 2 minutes. Stir in cumin and oregano until fragrant, about 30 seconds. Add chipotles and their sauce, stirring to combine, and cook for 1 minute. Add broth and nestle the chicken back in the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly.

  3. Meanwhile, shred chicken with 2 forks. Return chicken and any accumulated juices to the pot and cook until warmed through, about 3 minutes.

  4. In a small bowl, combine corn with feta, seasoning with 1 tablespoon of lime juice and pepper.

  5. Stir remaining 1 tablespoon lime juice into chicken, then spoon onto the tortillas. Serve with the corn salsa, cilantro, avocado, lime wedges, and scallions.

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Nutrition Facts (per serving)
704 Calories
33g Fat
59g Carbs
53g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 704
% Daily Value*
Total Fat 33g 42%
Saturated Fat 9g 46%
Cholesterol 224mg 75%
Sodium 850mg 37%
Total Carbohydrate 59g 21%
Dietary Fiber 10g 36%
Total Sugars 11g
Protein 53g
Vitamin C 44mg 221%
Calcium 229mg 18%
Iron 5mg 28%
Potassium 1214mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)