Street Tacos
Delicious street tacos featuring flavorful grilled corn and spicy jalapeno chicken, perfect for quick meals.
Ingredients
Street Corn Tacos
- 4 ears ears of corn, husked
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 0.5 cup cotija cheese, crumbled
- Fresh cilantro, chopped
- Tortillas (soft corn or flour)
Jalapeno Chicken Tacos
- 1 pound boneless, skinless chicken thighs
- 2 jalapenos, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Tortillas (soft corn or flour)
Instructions
Street Corn Tacos Preparation
- Grill the corn by heating the grill or a grill pan over medium heat. Brush the corn with olive oil and sprinkle with chili powder. Grill for about 10-15 minutes, turning occasionally until it’s tender and has nice grill marks.
- Once grilled, let it cool slightly and cut the kernels off the cob into a bowl.
- Mix in lime juice, cotija cheese, and fresh cilantro.
- Take a tortilla and add a generous scoop of the corn mixture on top.
Jalapeno Chicken Tacos Preparation
- In a skillet over medium heat, add olive oil. Season the chicken thighs with cumin, paprika, salt, and pepper. Cook for about 6-7 minutes per side until cooked through and golden.
- For the last few minutes of cooking, toss in chopped jalapenos to sauté.
- Remove the chicken from the skillet and shred it using two forks.
- Place the shredded chicken and jalapenos into tortillas and garnish with your choice of toppings.
Notes
To make these tacos ahead of time, prepare the chicken and corn ahead, and assemble right before serving. Store the components separately in airtight containers in the refrigerator for up to 3 days. Avoid overcooking chicken to keep it moist and always season the corn for enhanced flavor.