4cupsshredded pre-grilled grilled chicken(roughly one small roaster chicken)
½cupthinly sliced purple cabbage
¼cupfinely diced cilantro
Tarragon Cream Sauce
½cupspinach, roughly chopped
1teaspoonlemon zest(zest of one lemon)
3tablespoonsfresh squeezed lemon juice(½ of large lemon)
2tablespoonsfresh tarragon, roughly chopped
2tablespoonsfresh chives, roughly chopped
¼cupwhole fat Greek yogurt
The Tarragon Cream Sauce
Combine all ingredients up until the anchovy paste in a food processor and pulse until well chopped. Mix in the mayonnaise, sour cream, and greek yogurt until combined and smooth.
Start with setting the grill up for two-zone grilling targeting 450-500 degrees Fahrenheit in the cooking chamber.
Season the soaked and dried corn with a little olive oil. Optional: Sprinkle some dry rub over it. Place the corn, with husk on, over direct heat and grill.
Rotate the corn after five minutes or until you see a nice char form on the husk. Rotate three more times until all four sides of the corn is grilled. Adjust the time down if your fire is burning too hot.
Remove from the grill. Take off the husks and discard them. Place the corn on a cutting board and slice off the corn from the cob using a good chef knife.
Assemble Tacos: Place some of the chicken and corn on a warm corn tortilla. Then layer the radish, cabbage, avocado, and cilantro. Finish with a drizzle of the tarragon cream sauce.
For warm tortillas, add them to the indirect side of the grill in a stack wrapped in foil to warm them up.*Time: The total time it takes to make this recipe includes the time needed to soak the corn in its husks. --------For details on grilling corn, see this post. For details on grilling chicken, see this post.