Street Corn Chicken Tacos

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From the first bite to the last crumb, these Street Corn Chicken Tacos bring all the flavor of Mexican street food right to your kitchen. A total crowd-pleaser!

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 703kcal

Author: Maggie Unzueta

Ingredients

2 chicken breasts cut in half
½ cup adobo sauce (or 1 teaspoon ground ancho chile powder)
1 lime juice only
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon
onion powder 
4 ears of corn medium-sized
3 tablespoon olive oil divided
¼ cup mayonnaise
¼ cup sour cream
1 fresh jalapeño chopped
½ teaspoon chili powder
½ red onion chopped
10 corn tortillas
2 tablespoon Cotija cheese
Fresh cilantro for garnish

Instructions

In a large bowl, whisk together adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper.
Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
Heat a large skillet over medium-high heat.
Brush corn with 1 tablespoon of olive oil and char on all sides until blackened, about 10–15 minutes.
Remove and set aside to let cool.
Add remaining olive oil to the skillet and cook chicken for 4–5 minutes per side, or until fully cooked.
Remove from heat and chop into small pieces.
Cut corn off the cob and add to a bowl with mayonnaise, sour cream, chili powder, red onion, jalapeño, and remaining lime juice. Stir to combine.
Warm tortillas in a skillet or over an open flame until soft and slightly charred.
Layer tacos with chopped chicken, a generous scoop of street corn mixture, Cotija cheese, and chopped cilantro.

Notes

Leftover grilled chicken or corn works perfectly in this recipe.

If you don't have adobo sauce, use 1 teaspoon of ground ancho chile powder to season the chicken.

Nutrition