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!
Place all ingredients in a food processor or blender and pulse until smooth.
1/2 avocado, 1 Tablespoon cilantro, 1 Tablespoon sour cream, 1 Tablespoon olive oil, 1 teaspoon garlic, Squeeze of fresh lime juice, Salt and pepper
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.
1 Tablespoon olive oil
Add corn kernels and stir occasionally, until starting to brown (5-10 minutes).
1 1/2 cups corn kernels
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).
1/2 teaspoon chili powder, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper
Add avocado, scallions, cilantro and lime juice to bowl and toss or stir to combine. Salt and pepper to taste and set aside.
1 ripe avocado, 1/4 cup scallions, 1/2 cup cilantro, Big squeeze of lime juice, Salt and pepper
Shredded chicken
In a large saucepan, heat 1 Tablespoon olive oil over medium heat.
3 Tablespoons olive oil
Add onion and saute until softened. Add garlic, cumin, chili powder, paprika and stir until fragrant, about 1 minute.
1 cup onion, 2 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon ground paprika
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.
3 Tablespoons olive oil, 3 cups shredded cooked chicken, 1/4 cup freshly squeezed lime juice, Zest of one lime, Salt and pepper
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.
8-10 corn tortillas
To assemble, top each tortilla with chicken, salsa, sauce, crumbled cotija cheese and serve with a lime wedge to squeeze on top. Enjoy!
Cotija cheese, Lime wedges
Video
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.