Description
These Fried Chicken Street Corn Tacos combine crispy shredded fried chicken with smoky grilled corn mixed in a tangy, creamy lime-cilantro sauce, all nestled in warm corn tortillas and topped with crumbly cotija cheese. A flavorful, quick, and satisfying taco recipe perfect for a street food-inspired meal.
Ingredients
Scale
Filling
- 2 cups cooked fried chicken, shredded
- 1 cup corn, grilled
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Assembly
- 8 small corn tortillas
- 1/2 cup cotija cheese, crumbled
Instructions
- Shred chicken: Begin by shredding the cooked fried chicken into bite-sized pieces, ensuring the chicken is evenly shredded for easy eating.
- Grill corn: Grill the corn kernels until they develop a slight char, imparting a smoky flavor that enhances the taco filling.
- Prepare sauce: In a bowl, combine mayonnaise, lime juice, chopped cilantro, salt, and pepper to create a tangy and creamy sauce base.
- Mix corn with sauce: Add the grilled corn to the mayonnaise mixture and stir well to coat the corn evenly with the flavorful sauce.
- Warm tortillas: Heat the corn tortillas until warm and pliable, making them easier to fold and eat.
- Assemble tacos: Fill each warmed tortilla with a generous portion of shredded fried chicken, followed by spoonfuls of the creamy corn mixture.
- Add cheese: Sprinkle crumbled cotija cheese on top of each filled taco to add a salty and creamy finish.
- Serve immediately: Enjoy the tacos fresh and warm for the best flavor and texture experience.
Notes
- Use freshly grilled corn for the best smoky flavor, but frozen or canned corn can be used in a pinch.
- For extra heat, add a dash of chili powder or hot sauce to the mayonnaise mixture.
- Warm tortillas can be heated on a dry skillet or directly over a gas flame for a few seconds.
- Leftover tacos can be stored refrigerated and reheated, but are best eaten fresh.
- Cotija cheese can be substituted with feta or queso fresco if unavailable.
