Street Corn Chicken Tacos
Ingredients:
For the Chicken Marinade:
1 lb boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp fresh lime juice
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper, to taste
For the Street Corn Topping:
1 cup fresh corn kernels grilled or sautéed for more flavor
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup crumbled cotija cheese or feta as a substitute
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 tsp chili powder
Salt and pepper, to taste
For the Tacos:
8 small corn tortillas, warmed
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Directions:
Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Add the chicken and toss to coat well. Cover and refrigerate for at least 20 minutes up to 1 hour for maximum flavor.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken, cooking for 5-6 minutes per side until fully cooked and charred in spots. Remove from the pan, let rest for a few minutes, then slice thinly.
Prepare the Street Corn Topping: In a bowl, mix the corn, mayonnaise, sour cream, cotija cheese, lime juice, chopped cilantro, chili powder, salt, and pepper until well combined.
Assemble the Tacos: Place sliced chicken on each warmed tortilla, then top with a generous spoonful of the street corn mixture.
Serve: Garnish with additional cilantro and a squeeze of lime juice. Serve warm with extra lime wedges on the side.
Nutritional Information:
Prep Time: 15 minutes Marinating Time: 20 minutes Cooking Time: 15 minutes Total Time: 50 minutes
Kcal: 420 kcal per serving Servings: 4 servings
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