Directions

1. Step 1

   Preheat the oven to 400°F and line a rimmed sheet tray with parchment paper. Toss the sliced poblanos and onion with 2 tbsp avocado oil, ¼ tsp kosher salt, and ¼ tsp black pepper. Spread evenly on the tray and roast for 10 minutes. 

2. Step 2

   While the vegetables roast, pat the chicken dry with a paper towel. In a bowl, mix Siete taco seasoning and 1 tsp kosher salt. Toss the chicken in the mixture until evenly coated. 

3. Step 3

   Heat 2 tablespoons of avocado oil in a skillet on medium-high heat and sear the tops of the chicken breasts for 2 minutes working in batches. Once seared, add the chicken to a paper towel lined plate, top side up.

4. Step 4

   Remove the roasted poblanos and onions from the oven and toss. Nestle the seared chicken breasts into the vegetables and return the tray to the oven. Roast for about 20 minutes, or until the chicken reaches 165°F. Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice against the grain. 

5. Step 5

   Next, prepare the street corn relish. In a large bowl, combine corn, garlic, green onions, mayonnaise, cotija cheese (if using), cumin, cayenne pepper, ¾ tsp kosher salt, lime juice, and cilantro. Mix until well coated. 

6. Step 6

   Heat a skillet over medium-high heat and warm Siete Almond Flour Tortillas for 10-15 seconds on each side. 

7. Step 7

   Add roasted poblanos, onions and sliced chicken to tortillas. Top each taco with about ¼ cup street corn relish. Garnish with cilantro, salsa cremosa and botana sauce.