Cooked - Mexican Street Corn Chicken Tacos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Chicken Tacos

6.0

2 lbs Chicken Breasts (or tenderloins or thighs)

⅓ to ½ cup Canola Oil ((or EVOO))

3 Tablespoons Fresh Lime Juice ((about 2 to 3 limes))

1 teaspoon Chili Powder

1 teaspoon Cumin

½ teaspoon Garlic Powder

Salt and Pepper

2 cups Cooked Corn ((from corn on the cob or frozen white corn))

1 to 2 Tablespoons Mayonnaise

1 Tablespoon Lime Juice

¼ teaspoon Chili Powder

¼ cup Cilantro

½ Jalapeno ((chopped))

2 Green Onions ((sliced))

½ teaspoon Garlic Salt

6 to 12 Corn Tortillas

1 to 2 Avocados ((sliced))

½ cup Cotija Cheese

Cilantro

1 cup Sour Cream

3 Tablespoons Taco Sauce ((or more depending on spice preference, I prefer to do more taco sauce))

In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
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.
Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 89 weeks ago

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