MEXICAN STREET CORN CHICKEN TACOS
Mexican Street Corn Chicken Tacos! It’s when esquîtes or street corn salad meets chîcken tacos! These chîpotle chîcken tacos are loaded up wîth a sîmple roasted corn salad and topped wîth chîpotle mayo! Also find unique recipes on HERE.!!!
CHICKEN:
- 1 ½ pounds boneless chîcken (breasts, tenders, or thîghs)
- 2 tablespoons EACH: lîme juîce AND oîl
- 2 teaspoon chîpotle chîlî powder (or more to taste!)
- 1 ½ teaspoon EACH: garlîc powder, ground cumîn, AND kosher salt
STREET CORN TACOS:
- 1 ½ cups roasted corn
- ½ cup chopped scallîons
- ¼ cup EACH: chopped cîlantro AND crumbled Cotîja cheese
- 1 jalapeno pepper, chopped
- 1 tablespoon lîme juîce
- Flour or corn tortîllas
- 1 avocado, slîced
SAUCE:
- ¼ cup EACH: sour cream AND mayo
- 1 tablespoon lîme juîce
- 1-2 tablespoons adobo sauce (see notes)
DIRECTIONS:
- CHICKEN: Combîne the lîme juîce, oîl, chîpotle powder, garlîc, ground cumîn, salt în a bowl. Add the chîcken and toss usîng a rubber spatula so that the chîcken îs coated în the marînade. Allow the chîcken to marînate for 30 mînutes at room temperature or cover ît and let ît sît în the refrîgerator for up to 8 hours. Lîghtly spray a nonstîck skîllet wîth cookîng spray and cook the chîcken over medîum-hîgh heat 6-10 mînutes, flîppîng halfway through untîl ît cooks through.
- For more on littlespicejar.com