Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side until golden and fully cooked. Let rest, then slice thinly.

✨ Pro Tip: For extra crispiness, slice chicken and sear again in a hot pan for 1–2 minutes per side.

2. Make the Street Corn Salad

In a medium bowl, combine corn, red onion, lime juice, cotija or feta (if using), and chopped cilantro. Toss well and refrigerate until ready to use.

3. Blend the Avocado Drizzle

In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and water. Blend until smooth and creamy. Add more water as needed for desired drizzle consistency.

4. Warm the Tortillas

Heat tortillas on a dry skillet or over an open flame until slightly charred and flexible. Wrap in a clean towel to keep warm.

5. Assemble the Tacos

Fill each tortilla with sliced chicken, a scoop of street corn filling, and a drizzle of avocado sauce. Garnish with fresh cilantro and an extra squeeze of lime.