Description
Spicy barbecue chicken street corn tacos blend Mexican street food magic with smoky, grilled flavors. Crisp corn tortillas cradle tender, charred chicken and creamy elote, creating a mouthwatering fiesta you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups (300 g) cooked chicken, shredded
- ¼ cup (30 g) crumbled Cotija or feta cheese
Corn and Sauce Mixture:
- 2 cups (300 g) corn kernels
- ½ cup (120 ml) barbecue sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon lime juice
Seasonings and Accompaniments:
- 1 teaspoon chili powder
- ¼ teaspoon chili powder or smoked paprika
- Salt and pepper, to taste
- 8 small tortillas (corn or flour)
- ¼ cup (10 g) chopped fresh cilantro
- 1 lime, cut into wedges
Optional Toppings:
- Sliced jalapenos
- Diced avocado
- Hot sauce
Instructions
- Transform shredded chicken into a tangy, spicy filling by simmering it with robust barbecue sauce and a dash of chili powder in a sizzling skillet. Allow the flavors to meld and intensify for several minutes, stirring occasionally to prevent sticking.
- Create vibrant street corn topping by charring kernels in a hot skillet until they develop golden brown edges. Combine the caramelized corn with creamy mayonnaise, rich sour cream, crumbly Cotija cheese, zesty lime juice, and a sprinkle of chili powder, salt, and pepper.
- Gently revive tortillas by warming them in a dry skillet, flipping each side briefly to ensure they become pliable and slightly crisp without burning.
- Construct each taco by layering the smoky barbecue chicken across the warm tortilla foundation, then generously crown with the complex street corn mixture.
- Elevate the presentation by scattering fresh chopped cilantro over the tacos. Consider adding optional embellishments like spicy sliced jalapenos or creamy avocado slices. Serve with wedges of lime for a bright, citrusy finish that diners can squeeze to their preference.
Notes
- Customize the barbecue sauce to match your spice preference by adjusting the amount of chili powder or using a mild/hot sauce variant.
- Swap chicken for plant-based alternatives like pulled jackfruit or tofu to create a vegetarian-friendly version of these tacos.
- Grill the corn instead of skillet-cooking for a deeper, smokier flavor that enhances the street corn topping’s complexity.
- Make the street corn mixture ahead of time and refrigerate to let the flavors meld together, intensifying the overall taste profile of the tacos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 9 g
- Sodium: 830 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg