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Picture of Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe
mediterranean greek brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2755 kcal 138 %
  • Fat 140 g 216 %
  • Saturated 31 g 156 %
  • Carbs 229 g 76 %
  • Fiber 59 g 237 %
  • Protein 178 g 356 %
  • Cholesterol 706 mg 235 %
  • Sodium 5433 mg 226 %
  • Calcium 878 mg 88 %
  • Magnesium 597 mg 142 %
  • Potassium 5689 mg 121 %
  • Iron 20 mg 114 %
  • Zinc 21 mg 190 %
  • Phosphorus 2687 mg 384 %
  • Vitamin A 1122 µg 125 %
  • Vitamin C 237 mg 264 %
  • Thiamin (B1) 2 mg 135 %
  • Riboflavin (B2) 3 mg 235 %
  • Niacin (B3) 55 mg 344 %
  • Vitamin B6 6 mg 453 %
  • Folate equivalent (total) 558 µg 139 %
  • Vitamin B12 5 µg 226 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 17 mg 115 %
  • Vitamin K 198 µg 165 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 1 jalapeño, stemmed, seeded, and roughly chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 chipotles in adobo, plus 1 tablespoon of sauce
  • 1 cup chicken stock or low-sodium broth
  • 2 ears of corn, kernels sliced off
  • 1/2 cup crumbled feta, preferably Bulgarian
  • 2 tablespoons fresh juice from 2 limes
  • 8 corn tortillas, warmed
  • 1/2 cup picked cilantro leaves
  • 2 ripe avocados, pitted and sliced
  • Lime wedges and thinly sliced scallions, for serving

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