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Mexican Street Corn Chicken Tacos

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5 from 2 votes

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!

Three mexican street corn tacos on a white platter

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
Overhead shot of a corn tortilla filled with colorful meats and veggies

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.

You’ll need:

  • avocado
  • cilantro
  • sour cream, mayonnaise or Greek yogurt
  • olive oil
  • garlic, peeled
  • lime juice
  • salt and pepper

This sauce is great on these tacos, but also makes a great salad dressing or dip for veggies!

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.

Shredding chicken breasts using meat claws

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!

Four photo collage showing the process of cooking shredded chicken

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.

Four photo collage showing the process of making fresh avocado corn salsa

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.

Four photo collage showing the process of assembling mexican street corn tacos

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 –

Three mexican street corn tacos on a white platter with limes and cilantro

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Three mexican street corn tacos on a white platter

Mexican Street Corn Chicken Tacos

5 from 2 votes
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!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 tacos

Ingredients
  

Avocado cilantro lime sauce

  • ½ avocado, peeled
  • 1 Tablespoon cilantro
  • 1 Tablespoon sour cream, mayonnaise or Greek yogurt
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic, peeled
  • Squeeze of fresh lime juice
  • Salt and pepper

Avocado corn salsa

  • 1 Tablespoon olive oil
  • 1 ½ cups corn kernels, about 2 cobs
  • ½ teaspoon chili powder
  • teaspoon salt
  • teaspoon ground pepper
  • 1 ripe avocado, peeled and chopped
  • ¼ cup scallions, sliced (or 2 tablespoons chives)
  • ½ cup cilantro, chopped
  • Big squeeze of lime juice
  • Salt and pepper

Chicken

  • 3 Tablespoons olive oil, divided
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 3 cups shredded cooked chicken, about 1 pound chicken breasts - see notes below
  • ¼ cup freshly squeezed lime juice
  • Zest of one lime
  • Salt and pepper

Toppings

  • Cotija cheese
  • Lime wedges
  • 8-10 corn tortillas

Instructions
 

Avocado cilantro lime sauce

  • Place all ingredients in a food processor or blender and pulse until smooth.
  • If it's too thick, add water a teaspoon at a time and pulse again to combine. Repeat until desired consistency is achieved. Set aside.

Avocado corn salsa

  • In a large saucepan, heat 1 Tablespoon olive oil over medium high heat.
  • Add corn kernels and stir occasionally, until starting to brown (5-10 minutes).
  • Add chili powder, salt and pepper and stir to coat and combine. Transfer to medium bowl and wipe out pan (you'll use it for the chicken prep).
  • Add avocado, scallions, cilantro and lime juice to bowl and toss or stir to combine. Salt and pepper to taste and set aside.

Shredded chicken

  • In a large saucepan, heat 1 Tablespoon olive oil over medium heat.
  • Add onion and saute until softened. Add garlic, cumin, chili powder, paprika and stir until fragrant, about 1 minute.
  • Add remaining 2 Tablespoons olive oil and shredded chicken and stir to coat. Add lime juice and lime zest, and stir to combine. Salt and pepper to taste. Transfer to medium bowl and cover.

Assembly

  • Heat tortillas in your preferred method. I like to place them stacked in a small warmed saucepan, cover and heat for 5-10 seconds. Then I flip the stack over, cover, and heat for another 5-10 seconds. Transfer to tortilla warmer or covered bowl until serving.
  • To assemble, top each tortilla with chicken, salsa, sauce, crumbled cotija cheese and serve with a lime wedge to squeeze on top. Enjoy!

Notes

Shredded chicken: You can use a pre-cooked rotisserie chicken and shred it, but my preferred method is to bake 1 pound of chicken breasts and season it myself - see this post with detailed instructions and step by step photos on how to make your own shredded chicken.

Nutrition

Calories: 328kcal | Carbohydrates: 24g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 483mg | Fiber: 6g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg
Course Dinner
Cuisine Mexican inspired
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