Description
Fiery Street Corn Chicken Tacos combine tender, spice-marinated grilled chicken thighs with smoky grilled corn tossed in a flavorful salsa, topped with a creamy jalapeno-cashew sauce. These tacos are vibrant, packed with layers of fresh ingredients and bold spices, perfect for a zesty and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Grilled Corn
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
Corn Salsa Mix
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Freshly ground salt and pepper, to taste
Cashew Jalapeno Sauce
- ½ cup raw cashews
- â…“ cup water, plus more to thin if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
Taco Assembly
- 8 soft corn tortillas
- Extra thinly sliced jalapenos, for garnish
- Extra cilantro, for garnish
Instructions
- Soften Cashews: Soak the raw cashews in warm water for at least 2 hours to soften them. For a quicker method, you can soak them in hot water for 15-30 minutes instead, which will also work well for blending the sauce.
- Make Jalapeno-Cashew Sauce: Drain the soaked cashews and add them to a blender with â…“ cup water, seeded jalapeno, garlic, lime juice, salt, onion powder, and freshly ground black pepper. Blend until completely smooth and creamy. Add more water as needed to reach your desired sauce consistency.
- Marinate Chicken: In a large bowl, combine olive oil, cumin, coriander, turmeric, garlic powder, oregano, optional cayenne, salt, and freshly ground black pepper. Add the boneless skinless chicken thighs and toss to fully coat. Marinate the chicken for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.
- Prepare Corn: Brush the ears of corn with olive oil and season evenly with cumin and chili powder. Set aside.
- Grill Chicken and Corn: Preheat your grill to medium-high heat. Grill the marinated chicken thighs until cooked through and nicely charred, about 5-7 minutes per side depending on thickness. Simultaneously, grill the corn, turning occasionally, until it is tender and smoked with some char marks, approximately 10-12 minutes.
- Make Corn Salsa: Once the corn is grilled and cool enough to handle, cut the kernels off the cobs. In a medium bowl, mix the grilled corn kernels with diced avocado, thinly sliced jalapeno, cilantro, red onion, and lime juice. Season with salt and freshly ground black pepper to taste.
- Warm Tortillas and Assemble: Lightly grill the soft corn tortillas until warm and pliable. Slice or chop the grilled chicken if desired. To assemble each taco, layer pieces of chicken, generous spoonfuls of the corn salsa, a drizzle of the creamy jalapeno-cashew sauce, and garnish with extra thinly sliced jalapenos and fresh cilantro.
- Serve: Serve the tacos immediately while warm with lime wedges on the side if desired for extra tang.
Notes
- Soaking cashews properly is key to achieving a smooth and creamy sauce texture.
- Adjust the amount of jalapeno in the sauce and salsa to control heat levels to your preference.
- The chicken can be marinated ahead for convenience and better flavor infusion.
- If you don’t have a grill, the chicken and corn can be cooked on a grill pan or stovetop skillet with high heat for similar results.
- For a gluten-free meal, ensure corn tortillas are certified gluten-free.
