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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Servings
10 tacos
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Calories
311 kcal
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Course
Main Course
Mexican Street Corn Chicken Tacos
Description
Mexican Street Corn Chicken Tacos combine sliced chicken breasts seasoned with taco spices and seared until cooked through. The tacos are topped with a salad of grilled or charred corn mixed with diced red onion, fresh jalapeño, cilantro, mayonnaise, sour cream, crumbled cotija cheese, and lime juice, lending a smoky, creamy, and tangy flavor profile. An avocado cream sauce featuring ripe avocados, sour cream, mayonnaise, hot sauce, lime, and cumin adds a lush texture that complements the spiced chicken and fresh corn salad. The tacos are assembled on corn or flour tortillas and finished with extra cotija and cilantro for garnish.
The preparation involves grilling or pan-searing chicken and corn, then assembling the components so the tacos maintain a nice balance of savory meat, fresh vegetables, and smooth sauces. These tacos deliver a variety of textures, from the tender chicken to the crunchy corn salad and creamy avocado drizzle. Serving immediately preserves the freshness and freshness of the toppings and warmth of the fillings.
Ingredients
Chicken:
- 1 1/2 lbs chicken breast sliced into strips, boneless
- 2 tablespoons taco seasoning homemade or store-bought
- 1 tablespoon olive oil
Mexican street corn salad:
- 2 corn or 1 cup canned corn, ears
- 1/4 cup red onion finely diced
- 1 jalapeño minced, small
- 1 tablespoon cilantro chopped, fresh
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons cotija cheese crumbled
- 1 tablespoon lime juice fresh
- salt to taste
Avocado Cream:
- 2 avocado ripe
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon hot sauce
- 2 teaspoons lime juice fresh
- 3 tablespoons cilantro fresh
- salt to taste
- Pinch cumin
Tacos:
- 10 corn or flour tortillas
- 1 1/2 cups cotija cheese crumbled
Instructions
Avocado Cream:
- Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Set aside.
Mexican street corn salad:
- If using fresh corn, grill it. Preheat the grill or a grill pan to high and over medium-high heat and cook the corn turning often, until charred all over, about 10 minutes.
- Add the corn to a bowl, with the rest of the salad ingredients and mix well.
Cook the chicken:
- Place a cast iron or skillet over medium heat and add the oil. Add the chicken strips and cook until browned for about. 4 minutes. Sprinkle taco seasoning on top, toss and cook a few more minutes until the internal temperature of the chicken reaches 165 degrees.
Assemble:
- Choose taco-sized corn or flour tortilla, add chicken, top with corn salad, and add a drizzle of avocado cream, top with crumbled cotija cheese and fresh chopped cilantro.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10tacos
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 491mg | 20% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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