Mexican Street Corn Chicken Tacos

This recipe was originally featured on Little Spice Jar.

Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes

Yield: 5-6 servings

Ingredients:

• Chicken:
  • 1 1/2 lbs boneless chicken breasts or thighs, sliced 1/2 thick
  • 2 Tbsp lime juice
  • 2 Tbsp olive oil
  • 2 tsp chili powder (chipotle chili powder if you have it)
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp kosher salt
• Street Corn Tacos:
  • 1 1/2 cups roasted corn (or 1 frozen steamer bag)
  • 1/2 cup scallions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup queso fresco or cotija cheese, crumbled
  • 1 jalapeño pepper, diced
  • 1 Tbsp lime juice
  • Flour or corn tortillas
  • 1 avocado, sliced
  • Limes for serving
• Sauce:
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 Tbsp lime juice
  • 1-2 Tbsp adobo sauce

Instructions:

1. Chicken:
   1. Combine the lime juice, olive oil, chili powder, garlic, cumin, and salt in a bowl. Add the chicken and toss so it is coated. Marinate 30 minutes at room temperature or cover and marinate in the fridge for up to 8 hours.
   2. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat and cook the chicken (about 6-10 minutes) until cooked through.
2. Street Corn:
   1. Combine the corn, scallions, cilantro, cheese, jalapeño, and lime juice in a bowl. Season with salt and pepper. Set aside.
3. Sauce:
   1. Whisk together the sour cream, mayo, lime juice, and 1 Tbsp adobo sauce in a bowl. Taste and add additional adobo sauce as desired.
4. Tacos:
   1. Warm tortillas and add chicken, street corn mixture, sliced avocado, and top with the sauce. Serve with lime wedges.