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5 from 1 vote

Mexican Street Corn Chicken Tacos Recipe

These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you’ll have ever had.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Best chicken tacos, Chicken Breast Recipe, Mexican street corn recipe, Street taco recipe
Servings: 6
Calories: 476kcal

Equipment

  • Skillet
  • Large Mixing Bowl
  • 2 spatula
  • Cutting Board

Ingredients

Chicken

  • 1 Tablespoon olive oil
  • 3 boneless, skinless chicken breasts (about 1.5 pounds), cooked and shredded (or sliced)
  • 1 teaspoon cumin
  • 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
  • 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

You can also buy frozen street corn from Costco and use that in place of making it from scratch.
If you are short on time, use a rotisserie chicken from the grocery store.
This Instant Pot Shredded Chicken works great for this recipe! https://www.sixsistersstuff.com/recipe/the-best-instant-pot-shredded-chicken-recipe-freezer-meal/

Nutrition

Calories: 476kcal | Carbohydrates: 42g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 775mg | Potassium: 860mg | Fiber: 8g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg