No more boring chicken recipes with these Grilled Chicken Tacos with Corn Poblano Salsa using budget-friendly thighs and garden fresh salsa ingredients.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Have you ever made a recipe where you know it’s going to be tasty? You know that each component on its own is delicious?
But then you take that first assembled bite with all the elements together and it’s like fireworks in your mouth? It’s better than you even envisioned, better together than on its own?
This Grilled Chicken Tacos with Corn Poblano Salsa is that recipe. Mission Organics® Flour Tortillas (soft taco size) + citrus spiced marinated grilled chicken + fresh corn poblano salsa + queso fresco = a transformative dining experience. And I’m not exaggerating.
This year my friends and I put in a garden. We each have varying skill levels at this gardening thing, so some of our crops have done really well and other’s would be classified as ‘failure to thrive.’
This year it’s been 50/50. Half my produce has come from the farmer’s market and the other half has come from our garden. I see what I can get from our garden and make up the difference at the farmer’s market.
I love all the season’s bounty. I can’t get enough. Fresh, locally grown corn is a personal favorite. I only eat raw tomatoes when they come from my own garden or a local garden; peppers, onions, zucchini, and cucumbers have so much more flavor depth.
There’s something about eating all the fresh, locally grown produce that drives my desire to eat better overall, with all the ingredients or elements in my recipes. I was thrilled to see Mission Organics Flour Tortillason the shelf in the tortilla caddy at my local grocery store. If they’ve made it to my small neck of the woods in Northern Utah, that means they are available nationwide.
One of the first things I noticed about these Mission Organics Flour Tortillas besides the non-GMO and USDA organic certifications was their color or appearance. They were significantly less white than the average flour tortilla. This means there are no artificial flavors, colors, or preservatives added. That makes me happy.
The tortillas have a much closer to homemade look and feel to them, and that’s important to me. As much as I love homemade tortillas, I must own up to my laziness. I am not going to make them homemade every time I want a burrito or quesadilla, so having an excellent quality tortilla available is necessary for my taste bud happiness.
One thing about these tortillas, for best results WARM THEM UP! Really, you should be doing this with any and all tortillas, but these bloom under heat. I’m not really a fan of microwaving them, but the packaging says you can do that. My favorite method is direct heat using my cast iron skillet. Any non-greased pan will work. It’s quick and easy, and I can just put the pan away after it cools.
Now, about what I stuffed into these soft taco size Mission Organics Flour Tortillas…
How to Make Corn Poblano Salsa
Oh the salsa. It’s so delicious. It’s not overly labor intensive, but the amount of work require to make it, is SO worth it.
I used a dry grill pan to prep both my corn and my peppers, but an outdoor grill will work just the same. I removed some outer husks and trimmed both ends of the corn. As it cooked, the individual husk layers would fall off. Toss them as they fall off and rotate the corn regularly. If you’re using an outdoor grill, make sure they don’t fall through the grates.
The corn is cooking nicely inside the husk. Once all the husks have fallen off, you’ll be grilling the corn directly on the grates, charring them. After color has developed on all sides of the corn, pull it off the grill and allow it to cool.
The peppers will have finished charring before the corn is finished. Wrap each pepper in a small bit of foil so it can “sweat its skin off”
After all that, it’s easy work putting this together. Once it is assembled, you can eat it immediately, but I’d recommend chilling it for at least 2 hours, allowing the flavors to really come together.
How to Make Citrus Spiced Grilled Chicken
The flavor of this chicken is in that bag…seriously and letting it sit for a day.
Fresh squeezed lemon and lime, fresh cilantro, and spices in a zip seal bag for 24 hours make the tasty so chicken.
Once ready to grill, remove chicken from the marinade and toss the bag. Pick off as much of the sticking cilantro as possible and grill. I used thighs and they weren’t uniform in size. Some cooked in as little time as 3 minutes per side, and others took over 5 minutes on one side and 3 on the other. Use a meat thermometer to accurately gauge your chicken’s doneness.
I promise this recipe is not going to disappoint. On your next trip to the market, be sure to pick up a package (or two) of Mission Organics Flour Tortillas. After you’ve tried these Grilled Chicken Tacos with Corn Poblano Salsa, head on over to Mission’s website for endless delicious possibilities.
Grilled Chicken Tacos with Corn Poblano Salsa
No more boring chicken recipes with these Grilled Chicken Tacos with Corn Poblano Salsa using budget-friendly thighs and garden fresh salsa ingredients
- 1 pkg Mission Organics® Flour Tortillas; soft taco
- 1/4 cup queso fresco; crumbled
Corn Poblano Salsa
- 2 ears fresh corn on the cob; trimmed
- 1 poblano pepper
- 1 green bell pepper
- 1/2 cup red onion; finely diced
- 2 medium tomatoes; seeds removed and diced
- 1/4 cup fresh cilantro; chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh lime juice (1 lime apx)
Citrus Spiced Grilled Chicken
- 6 chicken thighs; boneless/skinless
- 3 tbsp fresh lemon juice (1 lemon apx)
- 4 tbsp fresh lime juice (2 limes apx)
- 1 tsp sweet paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup fresh cilantro; roughly chopped
Corn Poblano Salsa
Preheat the grill to high (indoor or out).
Trim the silks from the top of the corn with kitchen shears.
Peel off the first couple of husk layers, exposing the lighter, tender looking husks.
Using a sharp knife, cut off the stalk, exposing the the bottom portion of the corn.
Reduce direct head to medium-high.
Place the corn, poblano and bell peppers on the grill. (The poblano often makes a popping or crackling noise).
Rotate the peppers and corn every couple of minutes. As the husks darken and fall off, remove them, taking care they don't fall through the grates on an outdoor grill.
Once the peppers are charred on all sides, remove from the grill and wrap individually in foil; set aside. 10-14 minutes. Continue cooking the corn.
After all the husks have fallen off, using tongs, lift up the corn and pull off all remaining silks; return to the grill, charring all sides of the corn kernels.
Once all sides of the corn have gotten color, remove from the grill, allow to rest long enough to handle; about 5 minutes.
While the corn is cooling and peppers are sweating, prepare the cilantro, onions, and tomatoes.
Slice the tomatoes into quarters and using a knife or spoon, remove the seeds from the tomato, leaving firm flesh behind; dice.
Add the tomatoes, onions, and cilantro to a bowl, set aside.
Remove the corn kernels from the cob by inverting a small bowl in a larger one. Stand the cob on end and use a knife to slice off kernels; add to tomato bowl.
Peel the charred skin off both peppers, remove the stems and seeds then finely dice; add to the corn and tomatoes.
Add the salt, pepper, and fresh lime juice, mix well.
Cover and refrigerate for at least two hours.
Citrus Spiced Grilled Chicken
In a zip seal bag, add the trimmed chicken thighs, roughly chopped cilantro, fresh juices, and spices; seal and shake vigorously, taking care that all the chicken is coated in the reddened juice.
Refrigerate for 2-24 hours, flipping and shaking occasionally to make sure the marinade is even and equally dispersed.
When ready to grill, preheat the grill and remove the chicken from the fridge, allowing to come up to room temperature.
Remove the chicken from the marinade, removing any clinging cilantro pieces.
Place flat side down, grill for 3-5 minutes, the flip, and grill another 2-4 minutes, depending on the thickness of the chicken. Use a thermometer to gauge doneness at 155°F, remove from heat, allowing to rest. They will come up to the desired 165°F.
Rough chop the chicken into bite-size pieces.
Grilled Chicken Tacos with Corn Poblano Salsa Assembly
Heat the tortillas according to package directions.
Layer some chicken on the heated tortilla.
Spoon Corn Poblano Salsa over the top of the chicken.
Sprinkle queso fresco all over.
Fold, serve, and enjoy.