Fresh water peaches
Pat dry chicken breast and add to a mixing bowl with lime juice, coconut yogurt, chopped cilantro, chili powder, paprika, cumin, salt, and garlic powder.
Next, peel the husk straight down on each corn on the cob. Do not remove the husk as this will serve as a handle for grilling. You can leave as is or tie the husk together with string to create a stronger "handle."
Preheat grill to about 375-400 degrees. Place the corn on the grill first. It takes about 15 minutes on each side. (It should be charred.)
Cook the chicken for about 8 minutes on each side or until cooked through.
To make the creamy sauce, add chipotle mayo, coconut yogurt, and paprika into a bowl. Use a whisk to blend until smooth and creamy.
Prepare corn by removing the husk. Cut down the cob with a sharp knife to remove the grilled kernels.
Assemble tacos by adding chicken, grilled corn, red onion, and creamy sauce. You can also add avocado, guacamole, lime juice, and fresh cilantro.
– Don't forget to add salt to the corn on the cobb! You can also rub on butter or olive oil before grilling. – Get creative with toppings! You can also add guacamole, avocado, extra cilantro, lime juice, diced tomato or even salsa! – If you're using Siete tortillas, you have to warm them on the grill or in the microwave for about 30-60 seconds before serving.
FRESH WATER PEACHES
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