Adobo Grilled Chicken Tacos with Pickled Corn Relish
Spice up your dinner with corn adobo grilled chicken tacos! Topped with pickled corn relish, this recipe is quick, easy, and utterly satisfying.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.perdue.com.
Cooking tools:
- Zip-top bag
- Saucepan
- Grill
- Grill pan
- Grill topper
- Serving platter
- Aluminum foil
- Instant-read thermometer
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Mixing bowl
- Tongs
- Spoon
- Kitchen towel
- Serving bowl
- Plate
Ingredients
- 1 pkg. PERDUE® SHORTCUTS® Pre-Cut Boneless Skinless Chicken Breast Strips
- 2 tbsp. Extra Virgin Olive Oil
- 3 tbsp. Adobo All-Purpose Seasoning with Pepper
- 1/3 cup (plus 2 tbsp.) Apple Cider Vinegar
- 3 tbsp. water
- 2 tsp. sugar
- 1/2 red onion
- thinly sliced (about 1/2 cup)
- 1 large ear of corn
- 2 to 3 tbsp. chopped Jalapeño Peppers
- 4 large poblano peppers
- 8 mini Corn Tortillas (4")
- 3 large radishes
- thinly sliced in quarter rounds (about 2/3 cup)
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 3 tbsp. chopped chopped GOYA® Jalapeño Peppers
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