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Mexican Street Corn Chicken Tacos

Mexican Street Corn Chicken Tacos
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Mexican Street Corn Chicken Tacos are a colorful and delicious dish that brings the flavors of the street to your table. These tacos feature marinated grilled chicken, vibrant street corn, and fresh avocado, all wrapped in warm corn tortillas. They’re not just easy to prepare but also perfect for any occasion—from lively gatherings to cozy family dinners. Each bite delivers a delightful mix of textures and flavors, making these tacos a crowd favorite. Add your choice of toppings to customize each taco to your taste, and enjoy a meal that’s both satisfying and fun to share!

Ingredients

Scale
  • 2 lbs Chicken Breasts (or tenderloins or thighs)
  • 1/3 to 1/2 cup Canola Oil (or EVOO)
  • 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
  • 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
  • 1/2 Jalapeno (chopped)
  • 2 Green Onions (sliced)
  • 1/2 teaspoon Garlic Salt
  • 6 to 12 Corn Tortillas
  • 1 to 2 Avocados (sliced)
  • 1/2 cup Cotija Cheese (or feta)
  • Cilantro (for garnish)
  • 1 cup Sour Cream
  • 3 Tablespoons Taco Sauce (or more depending on spice preference)

Instructions

  1. In a mixing bowl, combine canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add chicken breasts and coat evenly. Let it marinate for at least 15 minutes.
  2. In another mixing bowl, combine cooked corn, mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well until all ingredients are combined.
  3. Heat your grill or grill pan over medium-high heat. Grill marinated chicken for about 6-7 minutes per side until fully cooked. Remove from heat and allow resting before slicing into strips.
  4. Warm your corn tortillas on the grill briefly. Layer sliced chicken onto each tortilla followed by street corn topping. Add avocado slices and sprinkle with cotija cheese. Garnish with extra cilantro and serve with sour cream and taco sauce on the side.

Nutrition

Find it online: https://cookingwithmia.com/mexican-street-corn-chicken-tacos/