Mexican Street Corn Tacos with Chicken
Tortillas filled with cheesy Mexican street corn, grilled chicken breast, avocado, and tomato.
Ingredients
- 2 ears corn on the cob
- 1 jalapeno, minced
- 2 cloves of garlic, grated
- 1 scallion, minced
- 1 tsp. chili powder
- ¼ cup sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. lime juice
- 1 cup grated Cotija cheese or crumbled queso fresco
- 2 boneless, skinless chicken breasts
- 2 tsp. each chili powder, oregano, garlic powder, onion powder, cumin, and paprika
- ¼ tsp. each black pepper and kosher salt
- 1 tbsp. olive oil
- 8 small flour tortillas
- 1 avocado, sliced
- ½ cup minced red onion
- 1 sliced jalapeno
- ½ cup seeded and diced tomatoes
Instructions
- Begin by making the Mexican street corn: Preheat the oven to 350 degrees. Place the corn on a plate, cover with a paper towel, and microwave for ten minutes or until the corn is tender. Remove the kernels from the corn and put it in a large bowl.
- To the corn, add the minced jalapeno, garlic, scallion, sour cream, mayonnaise, cotija cheese, cream cheese, lime juice, and chili powder. Stir until well combined. Put the dip into a small casserole dish and bake for twenty minutes.
- While the corn bakes, make the chicken: Cut each breast horizontally into three pieces. Pound each piece until they are evenly thin. Mix al the spices together and coat both sides of the chicken in the spices.
- Heat a grill pan or skillet on medium heat, and add the oil. Cook the chicken on both sides until it's cooked through. Cut the cooked chicken into half inch slices, and cover to keep warm.
- Heat a cast iron skillet on high heat. Toast each tortilla on both sides.
- Fill the tacos with the warm corn, sliced chicken, some avocado, sliced jalapeno, tomato, and red onion.
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