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Mexican Street Corn Chicken Tacos

Picture this- Cinco de Mayo, taco Tuesday or a random weekend board night... You make Mexican Street Corn Chicken tacos. They are tasty, cheap, easily made in larger quantities and the Mexican street corn by itself is a fantastic side dish. This is my 'go to' taco recipe now.

I used canned chicken and made my tacos using the crock pot. I'm all about whatever steps make life easier, save money and still turn out a delicious product and this recipe certainly checks all the boxes! Hear me out - let's end the stigma against canned chicken. It's pre prepped and shelf stable, meaning I don't need to have raw chicken about or use up my precious freezer space. ALSO I love using canned chickens for recipes whenever possible because I don't have to preplan too much in order to make a recipe when inspiration strikes.

The combination of crock pot and canned chicken means this recipe was fairly low effort, low clean up and it came together pretty quick. Additionally, allowing the chicken to marinade in the crock pot while warming infused the chicken with flavor.

I plan on making the Mexican street corn from this recipe in the future as a side dish. This recipe made about 8 tacos and we didn't end up eating them all immediately and they were still great as leftovers.

Courses
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10 mins
Servings 8
Description

Delicious Mexican street corn on a well seasoned chicken taco

Ingredients
    Chicken
  • 2 lbs chicken (I used canned)
  • 1/3 cup Extra virgin olive oil
  • 3 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • salt and pepper
    • Mexican Street Corn
  • 10 ounce frozen white corn
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • 1/4 cup chili powder
  • 1/4 cup cilantro
  • 1 jalapeno (chopped)
  • 2 green onion (chopped)
  • 1/2 tsp garlic salt
    • Taco Fixins
  • 8 corn tortillas
  • 1 avocado (sliced)
  • 1/4 cup cojita cheese
  • cilantro
  • lime crema
Instructions

  1. If using raw chicken - create a marinade by placing all the ingredients from the "chicken" section in a large bag and allow to soak for at least an hour before cooking. Cook chicken and shred.

    If using canned chicken - place all ingredients into a crock pot or in a pot on low heat. Allow to simmer until chicken is warmed through. Shred any remaining large chunks.

  2. While waiting on the chicken, make the mexican street corn mixture. Cook corn, stir in remaining "mexican street corn" ingredients. Refridgerate until ready to serve

  3. Assemble tacos in the corn tortillas. Chicken, mexican street corn, top with avocados, cilantro, cojita cheese, and lime crema sauce

Keywords: mexican, tacos, mexican street corn
Did you make this recipe?
Read it online: https://fritterings.com/recipe/mexican-street-corn-tacos