Lime-Marinated Chicken Tacos with Charred Corn and Black Bean Salad

Place 1.5 lbs raw chicken breasts on a cutting board and dice into small 1/2-inch cubes to ensure rapid cooking.

Heat a large cast iron or non-stick skillet over high heat without any oil. Once hot, add 2 cups frozen corn kernels in a single layer. Let them sit undisturbed for 3 minutes until dark charred spots appear, then stir and cook for 2 more minutes. Remove corn from the pan and set aside.

In the same skillet, add 2 tbsp neutral oil and the diced chicken. Sprinkle with 1 tbsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the juice of 2 limes over the chicken.

Sauté the chicken over medium-high heat for 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through to an internal temperature of 165°F.

While chicken cooks, open and rinse 15 oz canned black beans under cold water. Peel and finely dice 1/2 red onion, and roughly chop 1 bunch of fresh cilantro.

In a medium bowl, combine the charred corn, rinsed black beans, diced red onion, and half of the chopped cilantro. Toss with the juice of the remaining 1 lime and a pinch of salt to create the salad.

Warm 15 corn tortillas by placing them directly over a low gas flame for 10 seconds per side or heating them in a clean dry pan until soft and pliable.

Assemble the tacos by placing a portion of the lime chicken into each warm tortilla and topping generously with the charred corn and black bean salad and the remaining fresh cilantro.