Description
Recipe for chicken tacos topped with a grilled corn and lime dressing.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 4 ears fresh corn, husked
- 0.5 cup mayonnaise
- 0.25 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder (for topping)
- 12 small corn tortillas
- 1 cup chopped cilantro (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Preheat your grill to medium-high heat.
- Rub chicken breasts with olive oil, chili powder, cumin, and salt.
- Grill chicken for 6-8 minutes per side, until internal temperature reaches 165°F. Remove and let rest for 5 minutes, then shred.
- Place corn directly on the grill grates. Grill, turning occasionally, until kernels are lightly charred, about 10 minutes.
- Cut kernels off the cobs into a medium bowl.
- In a small bowl, mix mayonnaise, cotija cheese, lime juice, and 1 tsp chili powder.
- Add the grilled corn to the mayonnaise mixture and stir to combine.
- Warm tortillas on the grill or in a dry skillet until pliable.
- Assemble tacos: place shredded chicken on each tortilla, top with the corn mixture, and garnish with cilantro and a lime wedge.
Notes
- You can substitute Greek yogurt for mayonnaise for a lighter dressing.
- If you do not have a grill, you can roast the corn at 400°F for 15 minutes.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
- Cholesterol: 90
Keywords: Grilled Street Corn Chicken Tacos, chicken tacos, street corn, Mexican food, easy dinner