The most delicious tacos you’ll ever try (gluten + dairy free)
These easy weeknight tacos come together super quick and are my new FAVORITE tacos I’ve ever had! The recipe is adapted from Ambitious Kitchen, who makes the most delicious and flavorful dinner recipes. You can find the full original recipe on her blog here, or scroll down to see the recipe below!
For the Chicken:
1 pounds boneless skinless chicken thighs, cubed
1 tablespoons olive oil
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon oregano
½ tsp salt
freshly cracked black pepper
For the corn:
two ears of corn, brushed with olive oil and grilled
For the salsa:
1 avocado, diced
1 jalapeño, diced
½ cup finely diced cilantro
¼ cup finely diced red onion
Juice of one lime
Salt and pepper, to taste
For the cashew lime sauce:
½ cup raw cashews
⅓ cup water, plus more to thin if necessary
1 medium jalapeno, seeded
1 clove garlic
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon onion powder
½ tsp cumin
½ tsp adobo seasoning, or chili powder
Freshly ground black pepper
For serving:
8 corn tortillas or tortillas of choice
Instructions
Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, seasonings, and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
While your cashews are soaking, you can marinate your chicken: in a large bowl add cubed chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
Next prepare your corn: drizzle corn with olive oil, grill for 15-20 minutes, rotating every few minutes, until all sides are charred to your liking.
Cook your chicken: add marinated chicken to a large pan set over medium high heat. Cook on each side until browned and crispy.
Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine. Add half of the cashew lime sauce to the mixture and toss to combine again. Reserve the rest of the sauce for serving.
Char or warm your tortillas if you’d like, then top each with a spoonful of the cashew lime sauce, chicken, street corn mixture, and an extra drizzle of cashew lime sauce on top. You can also top with cotija cheese if you tolerate dairy. Enjoy!
I hope you love this recipe as much as I did! Check out Ambitious Kitchen’s website for more recipes like this, and follow @abigailsapron on Instagram for more delicious and easy weeknight dinner recipes.
See you next time, have a lovely day <3
Love,
Abigail