Description
These Mexican Street Corn Chicken Tacos combine juicy grilled chicken marinated in zesty spices with a flavorful street corn salad, fresh avocado, cotija cheese, and a drizzle of sour cream and taco sauce. Perfect for a quick and delicious weeknight dinner, these tacos bring vibrant Mexican street food flavors right to your table in just 35 minutes.
Ingredients
Chicken Marinade & Meat
- 2 lbs Chicken Breasts (or tenderloins or thighs)
- 1/3 to 1/2 cup Canola Oil (or extra virgin olive oil)
- 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste
Street Corn Salad
- 2 cups Cooked Corn (from corn on the cob or frozen white corn)
- 1 to 2 Tablespoons Mayonnaise
- 1 Tablespoon Lime Juice
- 1/4 teaspoon Chili Powder
- 1/4 cup Cilantro (chopped)
- 1/2 Jalapeno (chopped)
- 2 Green Onions (sliced)
- 1/2 teaspoon Garlic Salt
Taco Assembly
- 6 to 12 Corn Tortillas
- 1 to 2 Avocados (sliced)
- 1/2 cup Cotija Cheese
- Cilantro for garnish
- 1 cup Sour Cream
- 3 Tablespoons Taco Sauce (or more to taste)
Instructions
- Prepare Chicken Marinade: In a bowl, mix together canola oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper until well combined.
- Marinate Chicken: Pierce the chicken breasts with a fork several times to allow better absorption. Place the chicken in a large Ziploc bag and pour the marinade over it. Seal the bag and massage marinade into the chicken. Refrigerate and marinate for at least 30 minutes, ideally 4 to 5 hours for maximum flavor.
- Grill Chicken: Preheat your grill to medium heat. Brush the grill grates with oil to prevent sticking. Place chicken on the grill and cook for approximately 5 to 6 minutes per side depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once cooked, remove chicken and cut into bite-sized pieces.
- Prepare Street Corn Salad: Cook the corn (boil or grill) and remove kernels from the cob. In a bowl, combine corn kernels with mayonnaise, lime juice, chili powder, chopped cilantro, chopped jalapeno, sliced green onions, and garlic salt. Mix well to blend all the flavors.
- Warm Tortillas: Heat a small amount of oil in a skillet over medium heat. One at a time, place each corn tortilla in the skillet and cook for a few seconds on each side until softened and slightly toasted. Remove and let drain on a paper-towel-lined plate to remove excess oil.
- Assemble Tacos: Place warm tortillas on plates. Top each with grilled chicken pieces, a generous spoonful of the street corn salad, fresh avocado slices, a sprinkle of cotija cheese, and cilantro. Add a dollop of sour cream and drizzle with taco sauce as desired.
- Serve: Serve immediately while warm for the best taste experience.
Notes
- For juicier chicken, marinate for at least 4 hours or overnight if possible.
- You can substitute canola oil with avocado oil or extra virgin olive oil for different flavor profiles.
- Adjust the amount of jalapeno and taco sauce to control the spice level.
- Use fresh corn when in season for the best texture and taste, but frozen corn works well too.
- If you don’t have a grill, you can cook chicken on a grill pan or skillet indoors.
- Warm tortillas just before serving to keep them soft and pliable.
- Leftover ingredients like street corn salad make great toppings for salads or quesadillas.
