Mexican Street Corn Chicken Tacos

These Mexican Street Corn Chicken Tacos are spicy and so flavorful from the juicy chicken strips, creamy avocado, and a zesty street corn salad, all wrapped in warm corn tortillas. I love making them for Taco Tuesday, Cinco de Mayo, or anytime I’m craving a fresh and easy Mexican-inspired meal.

Like I mentioned in my Mexican street corn chicken post the other day, if I had to pick just one cuisine to eat forever, it would definitely be Mexican food. I mean, the flavors speak for themselves. Whether it’s Taco Tuesday, Cinco de Mayo, or just a regular Tuesday night, I never need an excuse. And honestly, these Mexican street corn chicken tacos have quickly become one of my all-time favorites!

They’re called street tacos because you’ll find them everywhere in Mexico, fresh, simple, and super flavorful, just like so many classic Mexican dishes. If you give this recipe a try (and I’m pretty sure you’ll love it), I definitely recommend serving it with my Mexican street corn on the side. It’s corn on the cob smothered in cotija cheese, sour cream, and fresh lime juice. Oh-So delicious!

Why you will love this recipe 

• Taco night any day you want: I love that I can make this recipe in 30 minutes with simple ingredients like chicken, corn, and cotija. It’s a weeknight win or a great excuse to make tacos just because.
• Can’t stop at just one: With charred corn, creamy avocado sauce, and fresh cilantro, these tacos are anything but boring. They’ve got that balance of sweet, savory, and just a little heat that keeps you coming back for more.
• Build your own, family style: Everyone in my house loves to build their own tacos with all the toppings laid out. It’s an easy way to keep dinner fun and let everyone make it just how they like.
• Perfect for parties or leftovers: These tacos are great for feeding a crowd or planning ahead. I’ve made them for Cinco de Mayo, packed the leftovers for lunch, and even turned them into taco casserole the next day.

What you will need

For the chicken mix:

• Boneless chicken breast: I slice the chicken into strips so it cooks quickly and absorb all the seasoning.
• Taco seasoning: I like using my homemade taco seasoning recipe, it’s easy to make and has great flavor.
• Olive oil: I usually use olive oil, but avocado oil works just as well if that’s what I have.

Corn salad:

• Fresh produce: I use corn, onion, jalapeno, cilantro, and a squeeze of lime juice to give the salad a fresh flavor.
• Creamy ingredients: I mix in mayo and sour cream to make everything rich and smooth.
• Cheese: I crumble cotija cheese on top for a salty and crumbly finish. If I don’t have cotija, I use whatever cheese I have on hand that’s similar.
• Seasoning: I always season with a little salt at the end and adjust to taste.

Avocado cream:

• Avocados: I use ripe avocados to make the sauce creamy and rich.
• Sour cream: I usually add sour cream, but Mexican crema works great too.
• Mayonnaise: A little mayo gives the sauce a silky texture.
• Hot sauce: I like to add a splash of my favorite hot sauce for a nice touch of heat. You can use store-bought or try a homemade one for extra flavor.
• Fresh lime juice and cilantro: I toss in some fresh lime juice and cilantro.
• Salt and cumin: I add a pinch of salt and a little cumin for a earthy flavor.

Tacos:

• Corn or flour tortillas: I usually go with soft corn tortillas for that classic flavor, but flour tortillas work just as well if that’s what you prefer.
• Cotija cheese: I crumble cotija over the top for a salty finish. It’s one of my favorite parts of the taco!

How to make

1. Make the avocado cream sauce: I add all the ingredients for the avocado cream sauce into a food processor. Then, I blend everything until it’s smooth and creamy.

2. Make the corn salad: Then, I preheat my grill or grill pan to high and cook the corn for about 10 minutes, turning often, until it’s nicely charred. Then I cut the kernels off the cob and add them to a large bowl with lime juice, salt, sour cream, cotija cheese, mayo, jalapeno, and onion. I mix it all together until everything is well coated.

3. Cook the chicken: I heat olive oil in a large cast-iron skillet over medium-high heat until it’s nice and hot. Then I add the chicken and cook it for about three to four minutes on each side. Once it starts to brown, I sprinkle in the taco seasoning, stir to coat everything well, and continue cooking until the thickest piece reaches 165 degrees Fahrenheit.

4. Assemble and serve: I place the cooked chicken and corn salad into warm corn or flour tortillas. Then I drizzle on the avocado cream and finish with fresh cilantro and crumbled cotija cheese. I like to serve them right away with our favorite Mexican side dishes.

Expert tip

Warm your tortillas first

After making these Mexican Street Corn Chicken Tacos many times, I can tell you the key is warming the tortillas before assembling. Warm tortillas are soft and flexible, so they don’t tear and they hold all the filling together. They even help melt the cheese a bit, which makes the tacos easier to eat and way more satisfying.

More tips to consider:

• After cooking, I give the chicken a few minutes to rest. It keeps the juices locked in and makes every bite tender and juicy.
• I always squeeze fresh lime juice instead of using bottled. It gives the tacos a fresh flavor that makes a big difference.
• When cooking the chicken, I make sure not to overcrowd the skillet. Giving the chicken space helps it brown nicely instead of steaming.
• I like to marinate chicken in ½ cup orange juice and ½ cup lime juice for a few hours. It makes the chicken extra tender and tasty.
• Warming the tortillas before assembling the tacos is key. It helps keep them from tearing and melts the cheese just enough to hold everything together.

Recipe variations

• Savory layer boost: I like to spread a spoonful of refried beans on the tortilla before adding the filling.
• Seasoning swap idea: If I’m out of taco seasoning, I mix two teaspoons of ground cumin and chili powder. It works great and keeps the flavor spot on.
• Flavor boost trick: I sometimes add a splash of low sodium soy sauce or Worcestershire while the chicken is cooking.
• Beef it up: You don’t have to stick with chicken, ground beef, carne asada, or steak all work wonderfully in this recipe. I love switching it up depending on what I have on hand.
• Double up tortillas: If the tortillas feel thin or I want to stuff them a little extra, I use two instead of one. It helps keep everything together and holds up better with all the toppings.
• Sweet twist option: I swap the lime juice with a splash of pineapple or mango juice. It adds a touch of sweetness that goes great with the spicy and savory flavors.

Serving suggestions

These tacos are a regular dinner in our house, especially when everyone’s hungry and I need something quick that everyone will eat. I usually grill the corn while the chicken cooks, then warm up the tortillas right before we eat. And if we have any leftovers, I use them to make my easy Mexican chicken casserole or stir them into Instant Pot Mexican chili the next day, it saves time and nothing goes to waste.

Last year on Cinco de Mayo, we hosted a party at our place and these tacos were the star of the table. I made a double batch ahead of time, set up a taco bar with all the toppings, and let everyone build their own. We had chips and homemade salsa, fresh crack corn salad, and a few pitchers of kiwi margaritas, it was simple but such a fun way to feed a crowd. The kids ran around with their plates and the adults kept coming back for seconds. It turned out to be one of those nights we all still talk about.

How to store leftovers

• Store: I keep the tacos simple before storing, without any toppings or sauce. I wrap each one in plastic and place them in an airtight container in the fridge for up to four days.
• Freeze: When I want to freeze leftovers, I only use the cooked chicken in the tortillas. I wrap them in plastic and place them in a freezer-safe bag, they stay good for a few months.
• Thaw: I only thaw what I plan to eat that day, since freezing them again can change the texture.
• Reheat: To warm them up, I wrap each taco in a damp paper towel and microwave for 30 to 40 seconds until heated through.

Frequently asked questions

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