Chicken Adobo Tacos With Mexican Street Corn Recipes

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MEXICAN STREET CORN CHICKEN TACOS



Mexican Street Corn Chicken Tacos image

Mexican Street Corn Chicken Tacos! It's when esquites or street corn salad meets chicken tacos! These chipotle chicken tacos are loaded up with a simple roasted corn salad and topped with chipotle mayo!

Provided by Marzia

Categories     30 Minute Meals

Time 40m

Number Of Ingredients 14

1 ½ pounds boneless chicken (breasts, tenders, or thighs)
2 tablespoons EACH: lime juice AND oil
2 teaspoon chipotle chili powder (or more to taste!)
1 ½ teaspoon EACH: garlic powder, ground cumin, AND kosher salt
1 ½ cups roasted corn
½ cup chopped scallions
¼ cup EACH: chopped cilantro AND crumbled Cotija cheese
1 jalapeno pepper, chopped
1 tablespoon lime juice
Flour or corn tortillas
1 avocado, sliced
¼ cup EACH: sour cream AND mayo
1 tablespoon lime juice
1-2 tablespoons adobo sauce (see notes)

Steps:

  • CHICKEN: Combine the lime juice, oil, chipotle powder, garlic, ground cumin, salt in a bowl. Add the chicken and toss using a rubber spatula so that the chicken is coated in the marinade. Allow the chicken to marinate for 30 minutes at room temperature or cover it and let it sit in the refrigerator for up to 8 hours. Lightly spray a nonstick skillet with cooking spray and cook the chicken over medium-high heat 6-10 minutes, flipping halfway through until it cooks through.
  • STREET CORN: Combine the corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with a big pinch of salt and pepper. Taste and adjust as needed; set aside.
  • SAUCE: whisk together the sour cream, mayo, lime juice, and 1 tablespoon of adobo sauce in a bowl. Taste and add additional adobo sauce and salt as desired.
  • TACOS: Warm the tortillas, add chicken, a slice of avocado, street corn, and top with chipotle sauce. Serve with lime wedges if desired.

MEXICAN STREET CORN CHICKEN TACOS RECIPE



Mexican Street Corn Chicken Tacos Recipe image

These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you'll have ever had.

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 22

1 Tablespoon olive oil
3 boneless, skinless chicken breasts ((about 1.5 pounds), cooked and shredded (or sliced))
1 teaspoon cumin
1½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces crumbled Cotija cheese ((could also use Feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste
6 corn or flour tortillas
2 avocados (sliced)
Cotija Cheese (optional topping)
fresh cilantro (optional topping)

Steps:

  • In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
  • In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
  • Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  • While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  • Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.

Nutrition Facts : Calories 476 kcal, Carbohydrate 42 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 775 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

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