Mexican Street Corn Chicken Tacos
These tacos have everything you love in a taco - marinated chicken, homemade street corn, cotija cheese, and mexican crema. Member's Mark™ Cilantro Lime Seasoning blend is the secret to the delicious flavors here! Add on more of your favorite toppings and make Taco Tuesday any night of the week!
Ingredients
Grilled Chicken
- 2 lbs Chicken breasts tenderloins or thight
- 1/2 cup Canola oil
- 3 tbsp Fresh lime juice About 3 limes
- 3 tsp Member's Mark™ Cilantro Lime Seasoning
- Salt & Pepper
Street Corn
- 2 cups Cooked corn
- 2 tbsp Mayonnaise
- 1 tbsp Lime juice
- 2 Green onions
- 1/2 cup Jalapeno chopped
- 1/4 cup Fresh cilantro
Garnish
- 6 Ortega™ Flour Tortillas or corn
- 2 Avocados sliced
- Fresh cilantro
- Cotija cheese crumbled
Mexican Crema
- 1 cup Sour cream
- 3 tbsp Ortega™ Taco Sauce or more depending on preference
Instructions
Grilled Chicken
- In a bowl, stir together oil, lime juice, Cilantro Lime seasoning, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag.
- Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
- Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
Street Corn
- Cook corn and place corn kernels in a bowl.
- Stir in mayonnaise, fresh lime juice, cilantro, jalapeno, and green onions.
Assembling tacos
- If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
- Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.
Video
