Chicken Street Tacos with Corn-Jicama Salsa

The market continues its steady climb. I had 3 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

Alexander called from USF this week. He is doing well and building a life with the quiet competence of a young man who watched his mother rebuild from nothing and decided that building is what Papadopouloses do. He still does not call Yia-yia enough. He never will.

Mama is 82 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I grilled souvlaki tonight — chicken marinated in lemon, garlic, and oregano, served in warm pita with tzatziki. Fast, perfect, summer in a wrap. I ate it on the back porch while the sun set and the air smelled like jasmine and salt air. A quiet evening. The food was good. Good is enough. Good is everything.

I visited the bakery this weekend. Mama was behind the counter, flour on her apron, her face set in the concentration of a woman who takes baking as seriously as other people take surgery. I stood next to her and rolled dough and said nothing because the silence between us is not empty — it is full of every recipe she taught me and every critique she gave me and every morning she woke at 4 AM to make phyllo that nobody else can make.

The souvlaki I grilled that evening reminded me of what I always reach for when the week has been full but not heavy — something that takes real ingredients seriously without demanding too much of me in return. These Chicken Street Tacos with Corn-Jicama Salsa live in that same spirit: marinated grilled chicken, a salsa bright enough to cut through the end of a long day, all of it wrapped in something warm. Alexander is building his life, Mama is still behind the counter at 4 AM, and I am on the back porch watching the sun go down. Good food for a good-enough evening. That is the whole recipe.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4 (2 tacos each)

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 small corn tortillas, warmed
For the Corn-Jicama Salsa:
1 cup fresh or thawed frozen corn kernels
3/4 cup jicama, peeled and finely diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
For serving:
Sliced avocado or guacamole
Lime wedges
Hot sauce (optional)

Instructions

Marinate the chicken. In a bowl or zip-top bag, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add chicken thighs and turn to coat. Marinate at room temperature for 15 minutes, or refrigerate for up to 4 hours.
Make the corn-jicama salsa. While the chicken marinates, combine corn, jicama, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Toss well and set aside at room temperature to let the flavors come together.
Grill the chicken. Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill 6–7 minutes per side, until cooked through and the internal temperature reaches 165°F. Let rest 5 minutes before slicing.
Slice and assemble. Thinly slice the grilled chicken against the grain. Warm the corn tortillas directly on the grill or in a dry skillet for 30 seconds per side. Stack two tortillas per taco for structure, then fill with chicken and a generous spoonful of corn-jicama salsa.
Serve. Top with sliced avocado and a squeeze of fresh lime. Add hot sauce if you like. Serve immediately while the tortillas are still warm.

Nutrition (per serving)

Chicken Street Tacos with Corn-Jicama Salsa — Some Evenings the Grill Says Everything