Mexican Street Corn Chicken Tacos

Delicious Mexican street corn chicken tacos made with flavorful chicken, seasoned corn, fresh avocado salsa and an addicting cilantro lime sauce. These delicious Mexican street corn chicken tacos are the perfect summer recipe the whole family will love!

Yield: 4

Author: Sharing the Taste

Print

With ImageWithout Image

Mexican Street Corn Chicken Tacos

Delicious Mexican street corn chicken tacos made with flavorful chicken, seasoned corn, fresh avocado salsa and an addicting cilantro lime sauce. These delicious Mexican street corn chicken tacos are the perfect summer recipe the whole family will love!

Ingredients

• For the chicken:
• 1 large boneless skinless chicken breasts
• 1 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• ½ teaspoon salt
• Freshly ground black pepper
• For the salsa:
• 15 ounce can of corn, drained and washed
• 1 Tbsp olive oil
• ½ teaspoon cumin
• ½ teaspoon chili lime seasoning
• 1/2 cup black beans, drained and washed
• 1 avocado, diced
• 1/3 cup finely diced cilantro
• ¼ cup finely diced red onion
• 1 lime, juiced
• Freshly ground salt and pepper, to taste
• For the sauce:
• 1/2 cup light sour cream
• 1 lime, juiced
• 1/4 cup cilantro, minced
• Salt & pepper to taste
• 8 soft corn tortillas

Instructions

1. In a large bowl add chicken, olive oil, cumin, turmeric, garlic powder, oregano, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour.
2. Next prepare your corn. Drain and wash the canned corn. Place in a small bowl, drizzle corn with olive oil and coat with cumin, chili lime seasoning, and salt and pepper.
3. Heat a cast iron skillet over high-medium heat over the stovetop. Add the seasoned corn. Toss until charred. Remove the corn from the cast iron skillet and back to the small bowl. Set aside to cool.
4. Add the chicken to the cast iron skillet. Cook for about 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm. Set aside.
5. Once the corn is cooled, add red onions, black beans, avocado, lime juice, salt and pepper, to taste. Toss to combine.
6. Prepare the sauce by adding all ingredients to a small bowl until smooth.
7. Char your tortillas if you’d like, then top each with a spoonful of the chicken, avocado and corn mixture, and a drizzle of the sauce on top. Enjoy!

sharingthetastee.com/recipes/mexican-street-corn-chicken-tacos

All rights reserved for Sharing the Taste

Did you make this recipe?

Tag @sharingthetastee on instagram and hashtag it # SharingTheTaste