Calories
764 kcal
Protein
39 g
Fat
40 g
Carbohydrates
58 g
Marinade: mash 2 garlic cloves. Grate lime zest. Mix 4 tablespoons olive oil, garlic, lime zest, 2 tablespoons lime juice, 1 teaspoon paprika, and pepper. Next, marinate the chicken and corn in this mixture. Cover and put in the refrigerator for about 1 hour.
Rinse the marinade from chicken and corn on the cob, season with salt. Fry the chicken and corn on the cob with the lid closed over medium heat (about 392℉) for 10 minutes on all sides. Fry the tortillas for about 1 minute on each side. Cut the chicken fillet into thin slices. Cut the corn off the cob with a knife.
Finely chop the onion, dice the avocado and coarsely chop the cilantro. Spread sour cream over tortillas, season with spices. Top with meat, corn, onion and avocado. Roll up the tortillas, sprinkle with coriander. Serve with lime wedges.
You can also reheat the tortillas in the oven.
Bon Appetit!
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