Super Easy And Fast Meals For Pregnant & Mom

Mexican Street Corn Chicken Tacos


Mexican Grilled Chicken:

  • 2 lbs Chicken Breasts (or tenderloins or thighs)
  • ⅓ to ½ cup Canola Oil (or EVOO)
  • 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • ½ teaspoon Garlic Powder
  • Salt and Pepper

Street Corn:

  • 2 cups Cooked Corn (from corn on the cob or frozen white corn)
  • 1 to 2 Tablespoons Mayonnaise
  • 1 Tablespoon Lime Juice
  • ¼ teaspoon Chili Powder
  • ¼ cup Cilantro
  • ½ Jalapeno (chopped)
  • 2 Green Onions (sliced)
  • ½ teaspoon Garlic Salt


  • 6 to 12 Corn Tortillas
  • 1 to 2 Avocados (sliced)
  • ½ cup Cotija Cheese
  • Cilantro

Mexican Crema (optional):

  • 1 cup Sour Cream
  • 3 Tablespoons Taco Sauce (or more depending on spice preference, I prefer to do more taco sauce)


Grilled Chicken:

  • In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 – 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.

Street Corn Salad:

  • Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.

Assembling Chicken Tacos:

  • If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
  • Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.

For more details follow this link.

Chicken and Vegetables Skillet Recipe


  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • Salt and fresh ground pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon paprika
  • ¼ to ½ teaspoon chili powder
  • 1 yellow onion, thinly sliced
  • 3 cups bite-size broccoli florets
  • 1 zucchini, thinly sliced and cut into half-moons
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • ¼ cup low sodium chicken broth, you can also use dry white wine or water
  • Chopped fresh parsley, for garnish


  • Cut chicken into 1-inch pieces and season with salt and pepper; set aside.
  • In a small mixing bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
  • Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
  • Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat.
  • Add chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and chicken is cooked through.
  • Remove chicken from skillet; set aside in a plate and keep covered.
  • Return skillet to the heat and add remaining olive oil.
  • To the skillet add the onion and cook for 2 minutes.
  • Stir in broccoli, zucchini, and peppers. Add more oil to the skillet, if needed.
  • Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes, or until vegetables are crisp tender.Stir couple times during the cooking process.
  • Stir in the chicken broth.
  • Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
  • Remove from heat. Taste for salt and adjust accordingly.
  • Garnish with parsley.
  • Serve.

For more details follow this link.

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