Mexican Street Corn Chicken Tacos
An authentic taco that will have the whole family asking for seconds! These can be made multiple way and are perfect for families with picky eaters. I love they they are also healthy and can be made in a short amount of time.
Servings: 6
Calories: 500kcal
Ingredients
Chicken
- 1 ½ lbs chicken thighs
- 1 tablespoon chili powder
- ½ tablespoons Lime juice
- 2 tablespoon olive oil
- ¾ teaspoon garlic powder
- 1 teaspoon cumin ground
- 2 teaspoon sea salt
Street corn
- 2 cups frozen corn
- ½ tablespoon dairy free butter
- 10-12 slices pickled jalapeño slices diced
- ¼ cup green onions diced
- 1 tablespoon fresh lime juice
- ¼ cup cilantro chopped
- 1 ½ tablespoons sugar
Sriracha mayo
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- ½ cup avocado mayonnaise
Corn tortillas, for serving
Instructions
- In a medium sized bowl, combine dry seasonings with 1 tablespoon of oil to create a paste for the chicken.
- Rub paste into chicken, cover bowl with plastic wrap, and let marinate for at least 30 minutes - up to overnight.
- In large skillet, heat butter over medium heat until melted, then add corn and sugar.
- Cook mixture, stirring occasionally, until corn is soft, and sugar dissolves, about 5 minutes.
- Remove skillet from heat, and aside to cook the chicken.
- In a small bowl, combine cooked corn mixture, green onion, cilantro, lime juice, diced jalapeño, and mix until well combined.
- Season with sea salt to taste and set aside.
- In the same skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Once hot, add chicken smooth side down and cook 6-10 minutes per side, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F. *See cooking notes below recipe for cooking times and tips.
- Set cooked chicken aside and let rest for 5 minutes before dicing into ¼ inch pieces.
- Finish the street corn by adding mayonnaise to bowl with corn mixture and stir well to combine.
- Warm your tortillas in a pan without oil over medium high heat for about 45 seconds each side, or in a moist paper towel using the microwave. Keep hot tortillas covered in foil or in a tortilla warmer until serving to prevent them from drying out.
- Dice chicken and assemble taco in tortilla in the following order: mayonnaise, sweet corn, chicken, and garnish with more street corn. You may add your favorite cheese, or omit cheese for a healthier option.
Notes
Cook time may vary, due to varying sizes of chicken.
Chicken thighs should take around 22 minutes, and chicken breasts are best cooked when they are pounded to an even thickness with a meat mallet in between two pieces of plastic wrap. This will ensure your chicken cooks evenly and stays juicy. Chicken breasts that have been pounded to ¼-1/2 inch thickness should cook in about 16-19 minutes.
Make sure to sanitize all surfaces and utensils after handling raw poultry.
DO NOT WASH your chicken prior to preparing it, as you may inadvertently contaminate surfaces, or other food items. Simply pat chicken dry with a paper towel before seasoning.
Chicken thighs should take around 22 minutes, and chicken breasts are best cooked when they are pounded to an even thickness with a meat mallet in between two pieces of plastic wrap. This will ensure your chicken cooks evenly and stays juicy. Chicken breasts that have been pounded to ¼-1/2 inch thickness should cook in about 16-19 minutes.
Make sure to sanitize all surfaces and utensils after handling raw poultry.
DO NOT WASH your chicken prior to preparing it, as you may inadvertently contaminate surfaces, or other food items. Simply pat chicken dry with a paper towel before seasoning.
Nutrition
Serving: 1Taco | Calories: 500kcal | Carbohydrates: 18g | Protein: 21g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 1073mg | Potassium: 460mg | Fiber: 2g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 2mg
