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Mexican Street Corn Chicken Tacos
These Mexican Street Corn Chicken Tacos are a flavorful and spicy delight, featuring tender chicken strips, zesty Mexican street corn salad, and a creamy avocado topping, all wrapped in warm corn tortillas. Perfect for a busy weeknight family dinner or satisfying a personal craving for Mexican cuisine.
The authentic tacos often found on the streets of Mexico are known as flautas or tacos dorados. These tacos are rolled like taquitos and typically made with corn tortillas, filled with carne asada, cilantro, and onions.
Called street tacos because they are widely available throughout Mexico, they’re a perfect choice for celebrating Cinco de Mayo with authentic Mexican flavor!
Whether it’s Taco Tuesday or any other day of the week, this street taco recipe is a must-try. While this version features chicken street tacos, feel free to customize it with your favorite fillings. The recipe uses simple ingredients that are easy to find at your local grocery store.
For a New Taste Try Our Instant Pot Mexican Casserole
Ingredients
Chicken:
- 1 1/2 lbs. boneless chicken breast sliced into strips
- 2 tablespoons Taco seasoning homemade or store-bought
- 1 tablespoon olive oil
Mexican street corn salad:
- 2 ears corn or 1 cup canned corn
- 1/4 cup red onion finely diced
- 1 small jalapeno minced
- 1 tablespoon fresh cilantro chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons cotija cheese crumbled
- 1 tablespoon fresh lime juice
- salt to taste
Avocado Cream:
- 2 ripe avocados
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 teaspoon hot sauce
- 2 teaspoons fresh lime juice
- 3 tablespoons fresh cilantro
- Salt to taste
- Pinch of cumin
Tacos:
- 10 corn or flour tortillas
- 1 1/2 cups Cotija cheese crumbled
Instructions
Avocado Cream:
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Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Set aside.
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If using fresh corn, grill it. Preheat the grill or a grill pan to high and over medium-high heat and cook the corn turning often, until charred all over, about 10 minutes.
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Add the corn to a bowl, with the rest of the salad ingredients and mix well.
Cook the chicken:
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Place a cast iron or skillet over medium heat and add the oil. Add the chicken strips and cook until browned for about. 4 minutes. Sprinkle taco seasoning on top, toss and cook a few more minutes until the internal temperature of the chicken reaches 165 degrees.
Assemble:
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Choose taco-sized corn or flour tortilla, add chicken, top with corn salad, and add a drizzle of avocado cream, top with crumbled cotija cheese and fresh chopped cilantro.
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Serve immediately.
