Description
A delicious recipe for Street Corn Chicken Tacos featuring shredded chicken, charred corn, and a zesty lime mayo.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup crumbled queso fresco (or feta cheese)
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a skillet, heat the olive oil over medium heat. Add the corn kernels and cook for about 5 minutes until they are slightly charred.
- Stir in the shredded chicken, chili powder, garlic powder, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until everything is heated through.
- In a small bowl, mix together the mayonnaise, lime juice, and half of the chopped cilantro. Set aside.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, place a generous scoop of the chicken and corn mixture on each tortilla.
- Drizzle the lime mayo over the top, then sprinkle with crumbled queso fresco and the remaining cilantro.
- Top with avocado slices and serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture or top the tacos with a spicy salsa.
- Substitute the chicken with grilled shrimp or black beans for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg