Tex-Mex Chicken Tacos

Slice chicken breasts horizontally into thin, even cutlets about ¼ inch thick. Pat dry with paper towels to remove excess moisture.

Mince the 3 garlic cloves and jalapeño pepper finely. Dice the red bell pepper into small chunks and set aside with corn.

Combine orange juice, lime juice, lime peel, minced garlic, jalapeño, cilantro, salt, and black pepper in a bowl to create the marinade. Reserve 3 tablespoons of marinade separately.

Place chicken cutlets in a shallow dish and pour the marinade over them, turning to coat evenly. Let sit for 5-10 minutes.

Heat cooking oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, allowing excess liquid to drip off, then place in the hot skillet in a single layer.

Cook chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board.

Add diced red bell pepper and frozen corn to the same skillet and sauté for 2-3 minutes until heated through and pepper softens slightly.

Dissolve cornstarch in the reserved 3 tablespoons of marinade, then pour into the skillet with vegetables. Stir constantly for 1-2 minutes until the sauce thickens.

Slice the cooked chicken into strips and add back to the skillet with the vegetables and sauce. Toss gently to combine and warm through for 1 minute.

Warm corn tortillas over a flame or in a dry skillet for about 30 seconds per side until pliable and slightly charred.

Assemble tacos by placing a warm tortilla on a plate, filling with chicken-vegetable mixture, and topping with a dollop of sour cream. Serve immediately.