Street Corn Chicken Tacos
A delightful twist on classic elote, these tacos combine shredded chicken with a zesty corn medley, perfect for any day of the week!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: None specified
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 small corn tortillas
- 1 cup corn kernels (fresh or canned)
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Mix the corn medley: In a bowl, mix together the corn, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper until well combined.
- Warm the corn tortillas: Warm the corn tortillas in a skillet over medium heat for a few seconds on each side.
- Add the shredded chicken: Pile on that chicken into the warmed tortillas.
- Top with the corn mixture: Let the vibrant corn mixture sit on top of the chicken.
- Serve immediately: Serve the tacos while they are warm, garnished with extra cilantro leaves if desired.
Notes
For quicker preparation, use rotisserie chicken. Store leftovers separately in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 50mg
Find it online: https://lunarecipez.com/street-corn-chicken-tacos/