Hey there, fellow food lovers! Are you ready to spice up your weeknight dinners with a dish that’s as vibrant as it is delicious? Today, I’m super excited to share with you how to make authentic Mexican Street Corn Chicken Tacos that will transport your taste buds straight to the heart of Mexico. These tacos are a perfect blend of smoky, tangy, and creamy flavors, all wrapped up in a soft corn tortilla. Plus, they’re quick enough to make for a 30-minute meal or a weeknight dinner idea that your whole family will love!
Why You’ll Love This Recipe
- Perfect for quick family dinners—ready in just 30 minutes!
- Packed with bold, authentic Mexican flavors.
- Customizable to suit your spice level and dietary preferences.
- Great for meal prep or making ahead.
- A fun twist on traditional tacos that’s sure to impress!
Ingredients
Here’s what you’ll need to make these mouthwatering Mexican Street Corn Chicken Tacos:
- 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
- Cilantro
- 1 cup Sour Cream
- 3 Tablespoons Taco Sauce (or more depending on spice preference, I prefer to do more taco sauce)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process to make these delicious tacos:
- Prep the Chicken: In a large bowl, whisk together chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let it marinate for at least 10 minutes while you prep the other ingredients.
- Cook the Chicken: Heat about 1/3 cup of canola oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side, or until fully cooked. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing into thin strips.
- Make the Street Corn Slaw: In a medium bowl, combine cooked corn, mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well and set aside.
- Warm the Tortillas: Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This makes them pliable and ready for assembling the tacos.
- Assemble the Tacos: Slice the rested chicken into strips and place a few pieces onto each tortilla. Top with a generous spoonful of the street corn slaw, a slice of avocado, a sprinkle of Cotija cheese, and a dollop of sour cream. Drizzle with taco sauce and garnish with extra cilantro if desired.
Pro Tips for Making the Recipe
- Spice Level: Adjust the heat by using more or less jalapeno, or adding extra taco sauce for an extra kick.
- Cooking Methods: For a smoky flavor, grill the chicken instead of pan-frying. You can also grill the corn for a charred, authentic street corn taste.
- Make Ahead: Prep the street corn slaw and marinate the chicken up to a day in advance to make assembly a breeze.
- Substitutions: Use Greek yogurt or Mexican crema instead of sour cream for a tangier twist. You can also swap mayo with Greek yogurt in the slaw for a lighter version.
How to Serve
These tacos are a meal on their own, but they’re also fantastic paired with some fresh sides. Try serving them with a Spicy Southwest Salad, a refreshing Crispy Chili Lime Garbanzo Beans Salad, or a simple Corn Salad for a well-rounded meal.
Make Ahead and Storage
These tacos are perfect for meal prep! Store the cooked chicken, street corn slaw, and sliced avocado separately in airtight containers in the fridge for up to 3 days. Assemble the tacos just before serving for the freshest flavor. You can also freeze the cooked chicken for up to 2 months and thaw it when you’re ready to use it.
There you have it, folks! A vibrant, flavorful, and easy pasta recipes inspired dish that’s sure to become a new family favorite. Whether you’re looking for quick family dinners, 30-minute meals, or weeknight dinner ideas, these Mexican Street Corn Chicken Tacos are a winner. So go ahead, get cooking, and let me know how it turns out in the comments below. Happy cooking!
Mexican Street Corn Chicken Tacos
Ingredients
- 2 lbs 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
- Cilantro
- 1 cup Sour Cream
- 3 Tablespoons Taco Sauce (or more depending on spice preference, I prefer to do more taco sauce)
Instructions
- 1. Marinate chicken with lime juice, chili powder, cumin, garlic powder, salt, and pepper for at least 30 minutes.
- 2. Grill or cook the chicken until fully cooked, then shred or chop into pieces.
- 3. In a separate pan, heat oil and sauté corn with chili powder, lime juice, and garlic salt until lightly charred.
- 4. Warm corn tortillas and assemble tacos by placing chicken on each tortilla, followed by street corn, a dollop of sour cream, and a sprinkle of Cotija cheese.
- 5. Top with avocado slices, cilantro, green onions, and jalapeño. Drizzle with taco sauce and serve immediately.