Mexican Street Corn Chicken Tacos

Corn tortillas are loaded with flavorful shredded chicken, a charred corn salsa, and topped with a hearty drizzle of avocado cilantro lime sauce and crumbled cotija cheese. They’re Mexican street corn turned into tacos!

One of my favorite food sayings is: “It’s okay if you fall apart some time. Tacos fall apart, and we still love them”.

In that sense, I relate strongly to tacos – but really, don’t we all?

There probably isn’t a kind of taco that I would say no to, but these Mexican street corn chicken tacos are at the top of my list.

Why these tacos are my favorite:

• We’re using corn tortillas, which are always my preferred choice over flour tortillas
• The shredded chicken is juicy and flavorful with a little bit of heat, not in a “omg that’s so spicy” kind of way
• Corn is my favorite vegetable, so I load my salsa up with it (along with avocado, cilantro and scallions)
• For some extract avocado flavor, I make my own sauce to drizzle on top with avocado, cilantro and lime
• And to top it all off, I like to top them off with a hearty spoonful of cotija cheese

Avocado cilantro lime sauce

If you have a blender (aff link), this sauce is super easy to make. Just toss all the ingredients in together, and puree! Aside from peeling the avocado and garlic, you don’t need to do any other kind of prep.

How to make shredded chicken

Don’t be intimidated be the idea of making your own shredded chicken! My favorite method is to simply roast chicken breasts in the oven and then shred them with the meat claws (aff link) we got as a wedding present.

Take a look at this post about how to make shredded chicken for in depth instructions and step by step photos.

After you’ve prepared your shredded chicken, you’re going to cook it with onion, garlic, cumin, chili powder, paprika and freshly squeezed lime juice and lime zest.

They’ll be infused with just enough flavor and spice, and it’s easy to customize to your own flavor preferences – add a little more of your favorite spices if you want some extra heat!

Avocado corn salsa

The first step is to saute the corn in a pan until you get a nice char.

If you have access to a grill, go this route: coat the corn in oil, salt pepper and chili powder and grill it on the cob until it’s charred and then removing the kernels from the cob tastes amazing.

In a bowl, combine the charred corn, diced avocado, chopped cilantro, scallions and lime juice and toss or stir to combine.

Tacos, assemble!

Now for the best part – you know, aside from actually eating them. I love a good DIY food because I get to customize every aspect of what I’m going to shove in my face.

Important question: Do you build each taco one at a time as you’re eating your way through the stack, or do you build them all upfront so you can ensure they all have an even quantity of fillings?

I’m sure it won’t surprise you that I fall into the camp of the latter. My husband is a one-at-a-time type, and that feels like proof that marriage is full of making compromises.

I kid, I kid – but it does stress me out a bit, because what if he gets to his last taco and he has a tiny amount of chicken? Or what if there’s entirely too much salsa left?

These are the things that give me anxiety that I am acutely aware are not actually real problems.

Now go make yourself some tacos and remember that even if they fall apart –

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!

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