Mexican Street Corn Chicken Tacos
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Prep + Cook Time
30 Minutes -
Servings
4
Ingredients
- 3 tablespoons vegetable or canola oil, divided
- 1 package Georges Farmers Market Savory Starters Pollo Asado Chicken
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 8-12 taco-sized flour tortillas
- 2 jalapenos, thinly sliced
- Mexican Street Corn (recipe below)
- Lime Crema (recipe below)
- Guacamole, for serving
- Sliced scallions, for garnish
- Chopped cilantro, for garnish
- Lime wedges, for serving
For the Mexican Street Corn
- 2 cups frozen charred corn, thawed
- 1 1/2 tablespoons mayonnaise
- ¼ cup cotija or queso fresco, crumbled
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- Kosher salt
- Chopped cilantro
For the Lime Crema:
- 1 cup sour cream
- 1 lime, zested plus the juice from ½ of the lime
- Kosher salt
Preparation
- Heat a skillet over medium heat. Once hot, add 2 tablespoons oil and peppers and onion. Cook, stirring occasionally and seasoning with Kosher salt, until softened, about 4-5 minutes. Using a slotted spoon, remove and reserve. Add remaining 1 tablespoon oil to skillet, raise heat to medium-high and add chicken, cooking for approximately 7 minutes, stirring occasionally, until chicken is just cooked through.
- Warm tortillas and stuff with chicken, peppers + onions, Mexican Street Corn,, jalapeno, scallions, scallions, lime crema, and guacamole.
- Combine thawed corn with remaining ingredients. Season with Kosher salt and top with cilantro.
For the Mexican Street Corn
