Super Easy And Fast Meals For Pregnant & Mom

Mexican Street Corn Chicken Tacos


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


  • 6 to 12 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)


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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