Description
Delight in these vibrant Fried Chicken Street Corn Tacos that combine crispy shredded fried chicken with smoky grilled corn tossed in a zesty lime-cilantro mayo sauce, all nestled in warm corn tortillas and topped with crumbly cotija cheese. This quick and flavorful recipe brings street food vibes to your home in just 25 minutes, perfect for a satisfying lunch or casual dinner.
Ingredients
Scale
Chicken
- 2 cups cooked fried chicken, shredded
Corn Mixture
- 1 cup corn, grilled
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Tacos
- 8 small corn tortillas
- 1/2 cup cotija cheese, crumbled
Instructions
- Shred Chicken: Begin by shredding 2 cups of already cooked fried chicken into bite-sized pieces to ensure easy assembly of the tacos.
- Grill Corn: Grill 1 cup of fresh corn until it is nicely charred, bringing out a smoky flavor that’s essential to the street corn vibe.
- Prepare Sauce: In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup lime juice, 1/4 cup chopped cilantro, and salt and pepper to taste. Stir well until the ingredients are fully incorporated.
- Mix Corn and Sauce: Add the grilled and slightly cooled corn to the mayonnaise mixture, stirring gently so the corn is coated evenly with the tangy sauce.
- Warm Tortillas: Warm the 8 small corn tortillas on a skillet or griddle until pliable and slightly toasted for the best texture and taste.
- Assemble Tacos: Fill each warm tortilla with a generous portion of shredded fried chicken followed by a spoonful of the creamy grilled corn mixture.
- Top with Cheese: Sprinkle crumbled cotija cheese over each taco for a salty and crumbly finishing touch that complements the juicy chicken and creamy corn.
- Serve Immediately: Serve the tacos right away to enjoy the contrast of warm tortillas, crispy chicken, and fresh toppings at their best.
Notes
- For extra spice, add a dash of chili powder or hot sauce to the mayo mixture.
- You can substitute cotija cheese with feta or queso fresco if unavailable.
- If fresh corn is not in season, frozen corn can be grilled or sautéed and used instead.
- To make it gluten-free, ensure the fried chicken is made with gluten-free breading.
- Leftover tacos can be stored separately and assembled just before serving to keep tortillas from getting soggy.
