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Mexican Street Corn Chicken Tacos
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Mexican Street Corn Chicken Tacos

50 minServes 4Nutri-Score C€€
from @abbys.apron10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (sliced in half and pounded thin)Meat2 pieces
  • small flour tortillasBakery8 pieces
  • roasted corn (kernels, canned or frozen roasted corn)Produce300 g
  • mayonnaisePantry80 g
  • lime (juiced)Produce2 pieces
  • cotija cheese (crumbled)Dairy100 g
  • cilantro (freshly chopped)Produce20 g
  • olive oilPantry30 ml
  • taco seasoningSpices15 g
  • chili powderSpices5 g

per serving

Nutrition

509kcal

Carbs
48 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Tongs

step by step

Method

  1. Prepare the chicken

    • Slice the chicken breasts in half horizontally and pound them thin.
    Step 1

  2. Marinate the chicken

    • Place the chicken in a bowl with the olive oil, taco seasoning and lime juice.
    • Mix well to coat, then refrigerate to marinate.
    Step 2

  3. Make the street corn

    • Heat the corn in a skillet for 2 to 3 minutes.
    • Mix the corn with the mayonnaise, chili powder, cotija cheese, lime juice and chopped cilantro.
    Step 3

  4. Cook the chicken

    • Heat a little oil in a pan and cook the chicken for 5 to 7 minutes per side, until the internal temperature reaches 74 °C (165 °F).
    • Slice the chicken into strips.
    Step 4

  5. Warm the tortillas

    • Heat the tortillas in the microwave or on the stovetop until soft and warm.
    Step 5

  6. Assemble the tacos

    • Fill each tortilla with the chicken and the street corn.
    • Top with more cotija cheese and cilantro and serve.
    Step 6
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