Corny Chicken Tacos Recipes

MEXICAN STREET CORN CHICKEN TACOS

Steps:

• In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
• Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
• If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
• Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.

CRAZY GOOD STREET CORN CHICKEN TACOS

Steps:

• Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
• Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
• While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
• Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
• Now it's time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 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, then chop into bite sized pieces.
• Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
• Char your tortillas if you'd like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.

MINI CHICKEN AND CORN TACOS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
• Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
• Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
• Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
• Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

CORNY CHICKEN TACOS

Steps:

• In a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; Add the chicken; toss to coat.
• In a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; Cook and stir for 2 to 3 minutes or until chicken is no longer pink; Stir in corn, heat through.
• Meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, Enjoy.

EASY CHEESY CHICKEN TACOS

Steps:

• In large skillet, cook chicken or turkey over medium-high heat until it is no longer pink.
• Stir in taco sauce.
• Continue cooking until mixture just starts to boil.
• Add cheese.
• Remove from heat and stir just until cheese is melted.
• Meanwhile, warm taco shells according to package directions.
• Spoon into taco shells and serve with lettuce, tomato, sour cream, black olives or any other taco fixings your family enjoys.