Mexican Street Corn Chicken Tacos Recipes
MEXICAN STREET CORN CHICKEN TACOS
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
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
Inspired from one of our favorite side dishes these Mexican Street Corn Chicken Tacos have flavorfully spiced chicken, corn salad, & a creamy avocado sauce, all wrapped up in a homemade corn tortilla!
Provided by Tracy
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Add all ingredients for avocado cream sauce to a food processor and blend until creamy. Set aside.
- Grill corn. If grilling full corn, preheat grill (or grill pan) to high and heat for 10 minutes. Add corn and cook, turning often, until charred all over, about 10 minutes. See recipe notes for how to cook after removing corn from cobs.
- Remove corn from cobs and add diced tomatoes, onion, jalapeno, mayonnaise (or sour cream), lime juice, and salt to a bowl and mix well.
- Mix taco seasoning (cumin, paprika, onion powder, chili powder, cayenne, and salt) in a small bowl.
- Heat oil in cast iron or skillet over medium. Add strips of chicken to pan.
- Cook for about 4 minutes on one side and then sprinkle on taco seasoning over all of the chicken. Give it all a good mix so all of the chicken is coated, and then finish cooking for another 3-4 minutes or until the internal temperature (of the biggest piece) reaches 165 degrees.
- With a taco sized corn or flour tortilla, add strips of chicken, top with the corn salad, a drizzle of avocado cream, and top with crumbled cotija cheese.
- Enjoy!
Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 22 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 760 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MEXICAN STREET CORN CHICKEN TACOS
Steps:
- 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.
CHICKEN STREET TACOS WITH CORN-JICAMA SALSA
Here's a light, speedy meal you can enjoy anytime. Preparation is so simple-there's nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.
Nutrition Facts : Calories 465 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1351mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 33g protein.
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- Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
- In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove 3-4 tablespoons of the mixture and reserve for later.
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