These tacos have everything you love in a taco - marinated chicken, homemade street corn, cotija cheese, and mexican crema. Member's Mark™ Mexican Street Corn 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!
Servings 6
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Ingredients
Grilled Chicken
2lbsChicken breaststenderloins or thight
1/2cupCanola oil
3tbspFresh lime juiceAbout 3 limes
3tspMember's Mark™ Mexican Street Corn Seasoning
Salt & Pepper
Street Corn
2cupsCooked corn
2tbspMayonnaise
1tbspLime juice
2Green onions
1/2cupJalapenochopped
2tspMember's Mark™ Mexican Street Corn Seasoning
1/4cupFresh cilantro
Garnish
6Ortega™ Flour Tortillasor corn
2Avocadossliced
Fresh cilantro
Cotija cheesecrumbled
Mexican Crema
1cupSour cream
3tbspOrtega™ Taco Sauceor more depending on preference
Instructions
Grilled Chicken
In a bowl, stir together oil, lime juice, Mexican street corn 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, lime juice, cilantro, jalapeno, green onions, and mexican street corn seasoning.
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.