Mexican Street Corn Tacos
Grilled Chicken
“Street Corn” Topping
- 1 (15-ounce) can fire-roasted corn
- 1 large avocado diced
- 1/2 cup green onions thinly sliced, 3 green onions
- 1/2 bunch cilantro finely chopped, 1/3 cup
- 1 tablespoon finely chopped jalapeƱo
- 12 small (street-sized) tortillas corn
- Cojita cheese (optional)
Sauce
- 1/2 cup mayo full-fat
- 2 limes
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha
Instructions
- In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt and pepper.
- Add the the marinade to a bag or bowl with the chicken. Place in the fridge and marinate for at least 45 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours.
- Preheat a grill to medium-high heat (about 450°F.)
- Grill the chicken (on the other half of the grill), turning once halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F.). Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can redistribute. Thinly slice the breasts.
- In the last 2 minutes of grilling, grill tortillas. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and place on the grates for 30–45 seconds, flip, and leave on for another 30–45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool. (Or cook with a bit of oil in cast iron skillet)
- Toss the corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside.
- Sauce: Juice limes to get 3 tablespoons juice. Whisk all sauce ingredients together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
- Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. If desired, add extra lime juice, cilantro, and/or cotija cheese.