Chicken & Corn Tacos

The Foodies' KitchenApril 29, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These chicken tacos have a few different ingredients than what we usually add. We made them with grilled corn, which is then mixed with onion, cilantro, lemon, avocado, and chicken. It’s great for dinner or a casual weekend lunch.

The final touch is given by its spicy sauce, for which we used the Chile Habanero Pineapple from Mondu. It is very easy to make, with a mixture of mayonnaise, hot sauce, lemon juice and seasoned with spices. We like these sauces because they do not contain artificial flavorings.

You can also make this recipe as a main dish to serve white rice, in this case, cut the chicken pieces a little bigger to be able to assemble the mixture as a bowl. In the same way, do not skip the hot sauce because it is the final touch of the recipe and gives it a delicious flavor. You can adjust the level of spiciness depending on how hot you like it.

Helga & Kitty

Chicken & Corn Tacos

Yields 4 servings of 2 tacos each

Ingredients, for the chicken:
1 pound, chicken breasts
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon salt
Freshly ground black pepper
¼ teaspoon cayenne, optional

Ingredients, for the grilled corn:
2 ears of corn, washed
2 tsp olive oil
½ teaspoon cumin
½ teaspoon chili powder

Ingredients, for the taco salsa:
1 avocado, diced
1 jalapeño, sliced
⅓ cup finely diced cilantro
¼ cup finely diced red onion
1 lime, juiced
Freshly ground salt and pepper, to taste

Ingredients, for the taco sauce:
2 tablespoons Mondu habanero pineapple hot sauce
½ cup mayonnaise
½ teaspoon chili powder
1 teaspoon salt
juice of 1 lime
½ teaspoon powdered onion

8 soft flour tortillas
Extra thinly sliced jalapeños
Extra cilantro

Preparation:

Prepare the taco sauce, by mixing the Mondu habanero pineapple hot sauce, mayonnaise, chili powder, salt, lime juice, and onion powder. Adjust seasoning. Set aside.
To prepare the chicken, in a large bowl add the chicken, olive oil, cumin, turmeric, garlic powder, oregano, cayenne, salt, and pepper. Toss together to coat the chicken and allow it to marinate for at least 30 minutes, or up to 24 hours.
Prepare your corn: boil the corn for 10 to 15 minutes, then drizzle corn with olive oil and rub with chili powder, cumin, and salt and pepper. Place on a grill or a hot pan, turning them constantly until they are chared. Let them cool for a bit before cutting the corn off the cob.
In a separate pan, grill your chicken for 6-8 minutes per side, or until fully cooked and the meat thermometer reads 165ºF, then cut it into bite-sized pieces.
Transfer the corn, and chicken bites, along with avocado, jalapeño, cilantro, red onion, lime, salt, and pepper to taste. Toss to combine.
Warm your tortillas and top each with the chicken and corn mix, add jalapeños, and top with the habanero spicy mayo.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest, or Tumblr.