Street taco recipes have become super popular, and our Mexican street corn chicken tacos recipe is one that you will want to save to make again and again. It is not overly complicated, but filled with amazing flavor!
I can’t tell you how much I love this easy chicken breast recipe for street tacos. I am always looking for new and exciting recipes to spice things up in the kitchen (pun intended), and these street tacos do just that.
What’s nice is you can make these into tacos, or even a taco bowl or taco salad depending on what everyone wants. You might even just find yourself with a spoon in the street corn and enjoying just that. Haha. So. Good.
This brings me to our Mexican street corn salad, aka the inspiration behind these amazing tacos. So enjoy a salad, a taco, or both! And then have some delicious black bean and corn salsa, Mexican corn dip, or some easy blender salsa with tortilla chips as a side.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Ingredients You Need to For Our Mexican Street Corn Chicken Tacos Recipe:
- Olive oil
- Boneless, skinless chicken breasts (cooked and shredded)
- Cumin
- Chili powder
- Garlic powder
- Salt
- Pepper
- Frozen corn
- Mayonnaise
- Cotija cheese
- Lime juice
- Jalapeno pepper (finely chopped)
- Fresh cilantro
- Red onion (finely chopped)
- Garlic cloves (minced)
- Corn or flour tortillas
- Avocados
How To Make This Our Mexican Street Corn Chicken Tacos Recipe:
Be sure to have your chicken cooked and shredded to begin this recipe.
Once the chicken is prepared, heat your olive oil over medium heat in a skillet pan and then add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper to the pan.
Stir it all together and continue cooking it until it is heated completely and the chicken is coated in the seasonings.
Remove the chicken from the skillet and cover it with aluminum foil to keep the chicken warm.
Now begin to make the street corn.
Carefully clean out the pan you used for the chicken or use another pan and heat the olive oil over medium heat.
Once the oil is hot, add in the bag of frozen corn and cook it until it begins to get that nice charred look.
Be sure to stir the corn occasionally, it will take about 7-8 minutes or so.
While the corn is cooking, combine the mayonnaise, cheese, lime juice, chopped jalapeno, cilantro, red onion, minced garlic, chili powder, salt, and pepper in a large mixing bowl and stir it until it is completely combined.
After the corn is done cooking, carefully fold the corn into the mayonnaise mixture.
Now it is time to build your delicious taco.
Start by laying out your tortilla, and then layer about ½ cup of corn, some of the Mexican street corn, some sliced avocados, cotija cheese, and freshly chopped cilantro.
Then simply, serve them and enjoy with your favorite sides.
To Make This Street Taco Recipe You Will Need:
- Skillet (2)
- Large mixing bowl
- Spatula (2)
- Cutting board
- Taco holder (THESE are optional, but I love to use them with my tacos to hold it all together)
Corn or Flour Tortillas, The Great Debate
When growing up I only ate flour tortillas. Not until I was introduced to more authentic tacos did I learn about corn tortillas. I feel like there is a time and a place for both! What is your favorite to use? For street tacos I generally lean more towards corn tortillas, but will use flour if I don’t have them.
Most of the time it comes down to taste, and if you are trying to be more health concious or not. The Backyard Taco gives you the lowdown on the difference between corn and flour tortillas.
2 Tips For Making Mexican Street Corn Tacos On a Time Crunch
If you love the taste of street corn but really don’t have the time to make it all from scratch and have it all ready when you want it, let me give you my two favorite tips.
#1 – Costco has a wonderful frozen street corn you can buy and use it in place of making the street corn from scratch. It’s delicious and a time saver.
#2 – To speed up the process of cooking the chicken, follow our instructions to make Instant Pot shredded chicken. It works great and it’s quick!
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Enjoy More of Our Delicious Mexican Dishes Next!
- Slow Cooker Chipotle Chicken Tacos Recipe
- Baked Southwest Egg Rolls Recipe
- Homemade Ground Beef Crunchwrap Supreme (Taco Bell Copycat Recipe)
- Skinny Taco Dip Recipe
- The Best Spanish Beef and Rice Bake Recipe (Mexican Casserole)
If you’re a Taco Fan you’ll love these recipes:
- SLOW COOKER CHICKEN TINGA TACOS RECIPE
- SLOW COOKER GREEN CHILE PORK TACOS RECIPE
- SLOW COOKER CILANTRO LIME PORK TACOS AND COLESLAW RECIPE
- OVEN BAKED BEEF TACOS RECIPE
- BLACKENED SALMON TACOS RECIPE
- SLOW COOKER BLACK BEAN AND CORN SALSA CHICKEN (FREEZER MEAL) RECIPE
Mexican Street Corn Chicken Tacos Recipe
Ingredients
Chicken
- 1 Tablespoon olive oil
- 3 boneless, skinless chicken breasts (about 1.5 pounds), cooked and shredded (or sliced)
- 1 teaspoon cumin
- 1½ teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Mexican Street Corn
- 2 Tablespoons olive oil
- 16 ounces frozen corn 1 bag
- 3 Tablespoons mayonnaise (I used light)
- 4 ounces crumbled Cotija cheese (could also use Feta cheese)
- 2 Tablespoons lime juice (fresh is best)
- 1 Tablespoon jalapeno pepper finely chopped
- ⅓ cup fresh cilantro finely chopped
- 2 Tablespoons red onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon chili powder
- salt and pepper, to taste
Tacos
- 6 corn or flour tortillas
- 2 avocados sliced
- Cotija Cheese optional topping
- fresh cilantro optional topping
Instructions
- In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
- In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
- Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.
Notes
Nutrition
Equipment
- Skillet
- 2 spatula
Recipe Details
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