Instructions

Place the chicken into a small baking dish.  Drizzle with Olive Oil.  Chop the garlic and add to the chicken.  Season the chicken with the Italian Seasonings, S&P and fresh Cilantro.  Turn the chicken to make sure you season both sides.  Cover with plastic wrap and place in fridge for about an hour.  You can also let the chicken marinate longer if you want.  Once you are ready to make, remove chicken from fridge about 15 minutes before grilling (to take the chill off of it).

Heat grill to medium-high heat.

Peel and slice the onion into thick slices.  Drizzle a little olive oil over the onions and season with a pinch of S&P.  Peel the 2 ears of corn on the cob.  Place the onions and corn directly onto the grill.  Turning frequently, cook just until the corn is slightly tender to touch (give it a gentle squeeze to see if it is tender), about 5-10 minutes (depending on how hot your grill is.  The onions and corn will get nice char marks on them.  Remove from the grill, set aside on a plate.  You can season the corn with a little S&P and the onions with another drizzle of olive oil.

Place the chicken onto the grill and cook for approx. 5 minutes per side or until it reaches an internal temp of 165 degrees.  Remove the chicken from the grill, let it rest on a board for a few minutes.  Right before serving, slice the chicken.

Make the Avocado Cilantro Sauce:  place the sour cream, avocado, cilantro, lime juice, jalapeño, garlic, olive oil, agave (or honey), S&P into a food processor or blender and mix well until nice and smooth.  Place the sauce into a squeeze bottle.

Slice an avocado and squeeze some lime juice over it (to avoid browning).   Cut the corn off of the cob, leaving some in bigger pieces.  Slice the purple cabbage and pull apart so you get shredded cabbage.  Cut the lime into wedges.

Heat the tortilla wraps on the grill or in cast iron skillets.  Heat through on each side over a medium-low heat for about 30 seconds per side.  Place the tortilla wraps into a tortilla warmer or on a plate with some foil to keep them warm.

Assembling the Taco:  You can simply place all your ingredients onto a platter or smaller plates and let everyone build their own tacos.  My taco had a little of everything on it:

• Grilled Chicken
• Corn on the Cob
• Grilled Onion
• Pickled Radishes *see link below for recipe
• Avocado Slices
• A few drizzles of my homemade Avocado Cilantro Sauce
• Fresh Cilantro for garnish
• Lime wedges

Pickled Radishes

Mangia! Enjoy!