Mexican Street Corn Chicken Tacos
INGREDIENTS
Mexican Grilled Chicken:
- 2 lbs Chicken Breasts (or tenderloins or thighs)
- ⅓ to ½ cup Canola Oil (or EVOO)
- 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- Salt and Pepper
Street Corn:
- 2 cups Cooked Corn (from corn on the cob or frozen white corn)
- 1 to 2 Tablespoons Mayonnaise
- 1 Tablespoon Lime Juice
- ¼ teaspoon Chili Powder
- ¼ cup Cilantro
- ½ Jalapeno (chopped)
- 2 Green Onions (sliced)
- ½ teaspoon Garlic Salt
Garnish:
- 6 to 12Â Corn Tortillas
- 1 to 2 Avocados (sliced)
- ½ cup Cotija Cheese
- Cilantro
Mexican Crema (optional):
- 1 cup Sour Cream
- 3 Tablespoons Taco Sauce (or more depending on spice preference, I prefer to do more taco sauce)
INSTRUCTIONS
Grilled Chicken:
- 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.
Street Corn Salad:
- Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
Assembling Chicken Tacos:
- 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.
For more details follow this link.
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