2 pounds boneless skinless chicken thighs
2 Tbsp. olive oil
1 1/2 tsp. garlic salt
1 pound frozen corn (We like Trader Joe's Organic.)
1 15 oz. can black beans, drained
2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
2 Tbsp. lime juice
24 corn tortillas
2 large limes, cut into wedges
Preheat BBQ to medium high. Drizzle chicken with olive oil and season with garlic salt. Grill chicken 5-6 minutes per side until cooked through.
While chicken is grilling, heat corn and beans together in a large skillet over medium heat. Add cumin, salt, pepper and lime juice. Mix well and cook until heated through, 8-10 minutes.
Place tortillas on a dinner plate and cover with a kitchen towel. Microwave tortillas on high heat for 2 minutes until soft and pliable. To assemble tacos, use two tortillas per taco. Fill each with 2 Tbsp. corn and bean mixture. Top with grilled chicken. Serve with fresh lime wedges.