Lime-Rubbed Chicken Tacos with Corn Guacamole

Method8 steps

1. 1

   Step 1: Wash and chop the fresh rosemary (1 tbsp), measuring 1 tbsp. Mix all the marinade lime juice (2 tbsp), olive oil (2 tbsp), chicken (1½ lb) salt (½ tsp), black pepper (¼ tsp) and rosemary. Put the raw chicken in a nonreactive container and coat it with all the marinade. Cover and refrigerate for 30 minutes to 12 hours, allowing at least 30 minutes.

   Minimum refrigerated chicken marination · 30 minUses 1½ lb raw boneless chicken breasts · 2 tbsp fresh lime juice for the chicken marinade · 2 tbsp olive oil for the chicken marinade · ½ tsp salt for the chicken marinade · ¼ tsp freshly ground black pepper · 1 tbsp chopped fresh rosemary · Water for washing the fresh rosemary before chopping

2. 2

   Step 2: Heat a sauté pan over medium-high heat with enough of the separate corn oil to coat its base. Once the oil is hot but not smoking, lift marinated chicken from its container and add as many pieces as fit without crowding. Keep any remaining raw pieces refrigerated, and discard the spent marinade once its chicken has been lifted. Cook the current batch on its first side for about 5 minutes until golden.

   Brown the first chicken face · 5 minUses The chicken pieces for the current pan batch; hold any remaining raw pieces chilled · Corn oil to coat the chicken frying pan

3. 3

   Step 3: Turn the current chicken pieces and cook the second side for about 5 minutes until golden and cooked through. Check every piece reaches 74°C / 165°F in its thickest part, continuing to cook if necessary.

   Cook the second chicken face · 5 minUses The current pan batch and its oil, separate from held raw chicken

4. 4

   Step 4: Lift the fully cooked chicken onto a clean board and leave it only until cool enough to handle. If raw pieces remain, cook them in the same pan for about 5 minutes per side, adding a little of the same pan-oil allowance only if needed, and require 74°C / 165°F for every piece. Slice all the cooked chicken diagonally into strips about ½ inch wide and keep it separate from the pan oil and any discarded marinade.

   Uses All the cooked chicken from this pan batch, leaving the frying oil in the pan · Any remaining raw chicken to cook in further batches · More of the same corn-oil pan allowance only if needed for a further batch

5. 5

   Step 5: Wash the jalapeño and put it with both unpeeled garlic cloves (2) in a small baking dish. Broil for about 6–9 minutes, turning as needed, until softened with charred skins. Once cool enough to handle, remove the chile stem, peel the garlic and mince the cooked chile and garlic together.

   Uses 1 jalapeño chile · 2 garlic cloves, skin on for broiling · Water for washing the jalapeño

6. 6

   Step 6: Wash the avocados and tomatoes. Halve and pit the avocados, dice their flesh and put it in a bowl. Halve or chop the measured tomatoes. Gently combine all the avocado flesh, prepared broiled chile and garlic, ready-cooked cooled corn kernels (¾ cup) and tomatoes. Fold in the separate 1 tbsp guacamole lime juice and ¾ tsp guacamole salt, keeping this guacamole separate from the chicken.

   Uses All the prepared minced chile and garlic · 2 large ripe Mexican avocados · ¾ cup ready-cooked corn kernels, cooled · ¾ cup cherry or grape tomatoes, halved or chopped · 1 tbsp fresh lime juice for the guacamole · ¾ tsp kosher or sea salt for the guacamole · Water for washing the avocados and tomatoes

7. 7

   Step 7: Heat a clean dry skillet or comal over medium-low heat. Warm the corn tortillas (10–12) in manageable batches for about 1 minute on the first side, then turn and warm for about 1 minute on the second, until hot and flexible. Repeat for all 10–12 tortillas and keep the warmed batch in a tortilla warmer or clean kitchen towel.

   Uses 10–12 ready corn tortillas

8. 8

   Step 8: Bring the warm tortillas, sliced cooked chicken and corn guacamole to the table. Fill the tortillas with chicken and guacamole and serve immediately, sharing the full batch between 6–8 portions.

   Uses All the cooked chicken strips, separate from pan oil and discarded marinade · All the prepared corn guacamole · All 10–12 warmed tortillas