Grilled Chicken and Corn Tacos with Cilantro Feta Lime Sauce

Ingredients

• 2 tsp chili powder
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp kosher salt
• ¼-½ tsp red pepper flakes (optional)
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 lb boneless skinless chicken thighs*
• 2 ears corn, shucked ((about 2 cups corn kernels))
• 1 bunch scallions, green parts thinly sliced ((about 1/2 cup), divided (save white parts for breakfast bowl))
• 1 tbsp lime juice
• ½ jalapeno, seeds removed, chopped (optional)
• 1 clove garlic, grated or finely chopped (optional)
• ¼ tsp kosher salt
• 4-8 corn or flour tortillas
• Pickled red onions (see recipe)
• 1 cup loosely packed cilantro
• ½ cup crumbled feta or cotija cheese***
• ½ jalapeno, seeds removed (optional)
• ¼ cup olive oil
• ¼ cup water
• 3 tbsp lime juice
• 2 tbsp sunflower seeds + more for topping
• ½ tsp kosher salt
• **Double this sauce to use on Breakfast Bowls!
• ***To make vegan, skip the feta and use ½ cup total sunflower seeds + ¼ tsp more kosher salt + 3-4 more tbsp water. Blend until smooth, adding water as needed.