This past Sunday was our first Family Apron cooking day and what a blast we had! Being able to improvise and bounce ideas off each other was such a great experience. Tacos are so versatile, and just perfect for summer grilling. That savory charred flavor paired with bright toppings is a fabulous combination. Here’s our take on a simple, yet tasty chicken taco and a refreshing roasted corn salad on the side. -Tammy and Mel

Health tips: Low fat, heart healthy 

Roasted Salsa Verde 

• 1 bulb of garlic, roasted
• Olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon honey
• 2 poblano peppers, roasted and seeded***
• 1 lb. tomatillos, husked, roasted***
• 1 onion, peeled and cut into 4 wedges, roasted***
• 2 jalapeno peppers, roasted and seeded***
• 2 limes, roasted***

Chipotle Crema

• 1/2 teaspoon adobo sauce (Adjust to taste)
• Zest and juice of 1 lime
• 1 teaspoon honey
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup greek yogurt
• 1 tablespoon milk

Other toppings

• Pickled onions – Here’s a recipe from Rachel Ray: http://www.rachaelray.com/recipes/quick-pickled-onions
• Cilantro
• Cotija cheese

Roasted Corn Salad

• 4 ears of corn, roasted***
• 4 tablespoons roasted red peppers from jar, chopped
• 4 tablespoons green onions, chopped
• 2 jalapeños, roasted and seeded, chopped***
• Juice of 1 lime
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola or olive oil

Steps 1. Preheat the grill to medium high. 2. Sprinkle salt and pepper on both side of the chicken breasts. Mix chili powder, cumin, coriander, garlic, lime juice and zest, cilantro, and oil in a small bowl. Put chicken in a large ziplock bag and add marinade. Rub the marinade in the chicken thoroughly and set aside for up to 2 hours. 3. Husk the corn, then wrap each ear of corn in foil. Grill for 15 minutes. 4. Whisk together all ingredients for the chipotle crema and set aside in the refrigerator. 5. ***Drizzle all the vegetables that need roasting (peppers, tomatillos, onion and jalapeños) with olive oil and season with salt and pepper. Grill until blistered and charred all over. Once corn has grilled for 15 minutes, take the foil off and add the corn back on the grill for a few minutes until charred as well. Remove from heat. Grill limed cut side down to char and get the juices flowing. Be careful not to over grill as the limes will dry out. Place roasted jalapenos and poblano peppers in a bowl and cover with plastic wrap to let them steam. After 20 minutes, gently peel the charred skin off and take out the seeds. https://www.youtube.com/watch?v=VrqKPcJESA8 6. In a food processor, blend roasted garlic, charred tomatillos, onion, jalapeños, poblanos, cumin, juice of 1 roasted lime (2 halves) and honey until slightly chunky. Season with salt and pepper to taste. Set aside in refrigerator. 7. Slice the kernels off the corn. (Tip from Rachael Ray: Place a small bowl upside down inside a bigger bowl so kernels are easily gathered into the bigger bowl.) Mix in the red peppers, jalapeños, green onions. Whisk together lime, oil, salt ,pepper and honey in a separate bowl. Pour in with the corn, red peppers, jalapeños and green onions. Set aside in refrigerator. 8. Grill chicken 10 minutes, turning occasionally. Take off the grill and let it rest with foil on top for a few minutes. 9. Char tortillas on the stovetop and keep warm. 10. Slice the chicken and pour any extra juices on top with juice of remaining charred lime. Season with salt if needed. 11. Serve chicken in tortillas and top with salsa verde, chipotle creme and other toppings as desired. Serve corn salad with the tacos. Enjoy!