Tacos are all the rage right now, and I for one am totally okay with it. I’m always in search of some good a** tacos or on the hunt for a killer new recipe to try at home. Tacos aren’t just for Tuesdays anymore, guys. Tacos have practicaly become a religion. Okay…maybe not quite that far…but people are eating them for breakfast, lunch and dinner. Hell there’s even taco diet. Don’t believe me? Look it up. It’s real people.
In my most recent search I stumbled upon these bad boys.
Mexican Street Corn Chicken Tacos.
Um…YUM. Of course I had to change a few minor things to make it my own, but the original recipe is from Chelsea’s Messy Apron, which you can find here —> https://www.chelseasmessyapron.com/chicken-tacos/. Her recipe is pretty stellar as is so I didn’t have to change much.
Here’s the lowdown on what you need:
- 1 and 1/2 pounds boneless skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon lime zest
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 and 1/4 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper
“Street Corn” Topping:
- 1 bag of frozen “super” sweet corn
- 1 large avocado, chopped
- 3 green onions, thinly sliced
- 1/3 cup cilantro, finely chopped
- 1 small jalapeño, finely chopped
- Juice of half a lime
- Salt and pepper
- 1/2 cup sour cream or crema
- 3 tablespoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- Pinch of cayenne pepper
- 2 teaspoons Sriracha
- 12 small (street-sized) tortillas (flour or corn)
- Cotija or Queso Fresco cheese
- Additional lime wedges
- Trim chicken thighs of access fat and place in large ziplock bag.
- Whisk together 1/4 cup olive oil, 1/4 cup freshly squeezed lime juice, 1 teaspoon lime zest, minced garlic, cumin, paprika, onion powder, chili powder, cayenne pepper, and salt & pepper. Reserve 4 tablespoons of mixture for later and add the rest to the bag with the chicken. Knead the sealed bag to make sure all the chicken is evenly coated. Marinate in fridge for 1-3 hours.
- In a dry cast iron skillet cook corn, only stirring a few times, until charred. Remove from cast iron skillet and allow to cool.
- Remove chicken from marinade and cook on medium heat in the same cast iron skillet used for corn. Halfway through cooking, flip chicken and baste with remaining marinade. Transfer the chicken to a plate and allow it to rest for a few minutes before thinly slicing.
- Toss grilled corn with avocado, green onions, cilantro, jalapeño, and lime juice. Season to taste with salt and pepper.
- For the sauce stir everything together until smooth and combined.
- Heat tortillas until warm on an open flame stovetop or in oven.
Assemble and enjoy!