Mexican Street Corn Chicken Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 People
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Calories
525 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Street Corn Chicken Tacos
Description
The chicken is marinated in a blend of neutral oil, fresh lime juice, chipotle peppers in adobo sauce, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. The marinade infuses smoky, spicy, and tangy elements that enhance the grilled chicken. Marinating for a minimum of 20 minutes, preferably longer, allows the flavors to penetrate before grilling.
The corn salsa includes cooked corn that can be lightly charred for smoky notes, combined with Greek yogurt, lime juice, cilantro, chili powder, cotija cheese, green onions, and optional jalapeño for a fresh and creamy topping that contrasts the spicy chicken. The optional Mexican crema, mixed from Greek yogurt and chipotle sauce, adds a cool, smoky finish when drizzled over the tacos but can be omitted if preferred.
Assembly involves layering sliced avocado, corn salsa, chicken, cheese, and fresh cilantro in warmed corn or flour tortillas. The fusion of creamy, spicy, smoky, and fresh flavors creates a satisfying taco experience with balanced textures. The recipe includes notes on nutrition facts when crema is used, offering insight into the dish’s richness.
Ingredients
- 12 corn tortillas (or flour)
- 2 avocado sliced
- ¼ cup cotija cheese (or feta, for garnish)
- cilantro (for garnish)
Mexican Grilled Chicken
- 6 chicken breast (boneless skinless, or thighs, approximately 2 lbs)
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 tablespoon lime juice about 2 to 3 limes, fresh
- 2-3 tablespoon chipotle peppers in adobo sauce (canned, sauce only)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Street Corn Salsa
- 2 cups corn (cooked, from corn on the cob, frozen or canned)
- 2 tablespoon Greek yogurt (or mayonnaise, or sour cream)
- 1 tablespoon lime juice
- ¼ teaspoon chili powder
- ¼ cup cilantro (or parsley)
- ¼ cotija cheese (or feta, crumbled)
- 2 green onions (sliced)
- ½ jalapeño (seeds removed, finely diced, optional)
Mexican Crema (optional)
- 1 cup Greek yogurt (or yogurt, sour cream, or Mexican crema)
- 4 tablespoon chipotle peppers in adobo sauce (canned, sauce only)
Instructions
- In a large bowl or Ziploc bag add the chicken. Top with the marinade ingredients (oil, lime juice, sauce from chipotle peppers in adobo, chili powder, cumin, chili flakes, smoked paprika, garlic powder, salt, and pepper). Mix until evenly combined.
- Let marinate for 20 minutes, 4 - 5 hours is best, or overnight.
- For the corn salsa, if desired, for an additional smoky and beautiful color add the corn to a dry frying pan or skillet. Sauté for 4-5 minutes or until lightly charred.
- In a medium sized bowl add the corn and the remaining corn salsa ingredients (yogurt, lime juice, chili powder, cilantro, jalapeno (optional), cotija cheese and green onions). Mix until evenly combined. Set aside.
- In a small bowl combine crema ingredients and stir until combined. Set aside. Optional: add the crema to a squeeze bottle to easily drizzle over the tacos or serve the crema in a bowl and spoon over tacos.
- Preheat grill or grill pan to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 6 - 8 minutes per side, depending on the thickness of chicken. Note: The internal temperature of the chicken needs to reach 165 degrees to be fully cooked.
- If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one by one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate. Wrap in a kitchen towel to keep warm.
- If using flour tortillas wrap the tortillas in a damp kitchen towel and microwave for 15 seconds, or until warmed through.
- Assemble the tacos with chicken, street corn, fresh avocado slices. Top with with additional cotija cheese and cilantro. Drizzle the crema over the tacos and enjoy!
Notes
- The nutrition information reflects the optional use of Mexican crema, which can be omitted for a lighter dish.
- The corn for the salsa can be charred in a dry skillet to add smoky flavor and visual appeal before combining with the other salsa ingredients.
- The crema can be conveniently served in a squeeze bottle for easy drizzling over the tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 44g | 88% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 687mg | 29% |
| Potassium | 1226mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 1551IU | 31% |
| Vitamin C | 17mg | 19% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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