Marinate the Chicken

• In a large Ziplock bag, combine half the lime juice with all the marinade ingredients except the chicken. Seal and shake to mix.
• Add the chicken breasts, seal again, and toss to coat evenly.
• Marinate in the refrigerator for up to 24 hours. If you’re short on time, marinate at room temperature for at least 30 minutes.

2. Cook the Chicken

Stovetop Method:

• Heat a large non-stick skillet over medium-high heat.
• Add a little oil, then the marinated chicken. Cook for 5 minutes until browned.
• Flip, reduce heat to medium, and cook for another 5-8 minutes, or until the internal temperature reaches 160°F (71°C).
• Transfer to a cutting board, cover with foil, and let rest for 5 minutes. Slice and drizzle with remaining lime juice and zest.

Grill Method:

• Preheat and grease your grill to medium (about 400°F/204°C).
• Grill chicken for 5-7 minutes per side, until it reaches 160°F (71°C).
• Rest, slice, and garnish as above.

3. Prepare the Filling

• In a skillet over medium heat, add olive oil.
• Sauté red onion until translucent.
• Add frozen corn and cook for 5 minutes.
• Stir in black beans, season with salt and pepper, and cook for 3 more minutes. Keep warm.

4. Assemble the Tacos

• Warm the flour tortillas.
• Fill each tortilla with sliced chili lime chicken and the corn-black bean mixture.
• Top with cilantro, avocado, avocado dressing, and a squeeze of lime.