Go Back
+ servings
Three mexican street corn tacos on a white platter

Mexican Street Corn Chicken Tacos

4.58 from 7 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


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


  • 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


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


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.


  • 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!



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.


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
Tried this recipe?Leave a comment and rating!