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- 2 chicken breasts, diced - 2 cups corn kernels (fresh or frozen) - 8 small corn tortillas - 1 tablespoon chili powder - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 tablespoon olive oil - Juice of 2 limes - Salt and pepper to taste - 1/2 cup mayonnaise - 1/4 cup cotija cheese, crumbled - 2 tablespoons chopped cilantro - Slices of lime, for serving Start by marinating the chicken. In a bowl, mix the diced chicken with chili powder, garlic powder, cumin, olive oil, lime juice, salt, and pepper. Make sure every piece is coated well. Let it sit for about 10 minutes. This lets the flavors soak in. Next, heat a skillet over medium heat. Add the marinated chicken to the skillet. Cook for about 6-8 minutes. Stir occasionally to ensure even cooking. The chicken should turn golden brown and be fully cooked. Once done, remove it from the heat and set it aside. Now, let’s char the corn. In another skillet, add the corn kernels. Cook them over medium heat for about 5 minutes. You want them to get slightly charred, which adds great flavor. In a small bowl, mix the charred corn with mayonnaise, cotija cheese, and chopped cilantro. Stir well until everything is combined. This adds a creamy and tasty touch to your tacos. To warm the corn tortillas, place them in a dry skillet. Heat them for about 15-30 seconds on each side. This makes them soft and easy to fold. Now, it’s time to assemble your tacos! Take a warm tortilla and add a spoonful of the chili lime chicken. Then, top it with a generous scoop of the corn mixture. The flavors all come together here for a delicious bite. Serve the tacos with slices of lime on the side. This adds extra zest when you squeeze them on top. Enjoy your tasty creation! To ensure the chicken is cooked through, use a meat thermometer. Chicken should reach 165°F (75°C). This keeps it juicy and safe to eat. Cook the chicken evenly by cutting it into small, even pieces. Stir it often while it cooks. For perfect char on the corn, use fresh corn when possible. If using frozen corn, thaw it first. Heat a skillet over medium heat and let the corn sit without stirring for a minute. This helps to get a nice char. Stir and let it sit again. Repeat until you see those lovely golden spots. For vibrant taco plating, use a colorful platter. Arrange tacos in a line and sprinkle extra cilantro on top. Add lime wedges around the tacos. This adds color and makes the dish more fun. When it comes to pairing drinks, try a light lager or a zesty margarita. Fresh lime juice in your drink will match the tacos' flavors. For sides, consider a simple green salad or tortilla chips with salsa. These make great companions and balance the meal. To adjust spice levels, use less chili powder and cumin. You can also skip the garlic powder. These small changes make a big difference for sensitive taste buds. If you have picky eaters, swap the chicken for shredded rotisserie chicken. It’s simple and tasty. You can also use plain corn without the mayo mix. Serve the corn on the side. This way, kids can choose what they want in their tacos. {{image_2}} You can switch up the protein in these tacos. If you like shrimp, use that instead of chicken. Just marinate the shrimp the same way. Cook it until it’s pink and opaque. Beef is another good choice. Use diced steak or seasoned ground beef. For a veggie twist, try grilled vegetables. Bell peppers and zucchini work well. You can also use tofu for a tasty meatless option. Just press and marinate it, then grill or sauté until golden. Want to amp up the flavor? Add heat with jalapeños or chipotle peppers. A smoky touch can come from smoked paprika. You can also mix in different sauces. Try a spicy mayo or tangy salsa for extra zest. Experiment with toppings, like avocado or radishes. Fresh mango salsa adds sweetness too. Get creative with what you have at home! If you need gluten-free options, look for corn tortillas made without gluten. Many brands offer this choice. You can also make low-calorie adjustments. Use Greek yogurt instead of mayonnaise for a lighter mix. Reducing the cheese or using less oil can help cut calories too. Adjust the recipe to fit your needs while keeping the flavor! To store leftover tacos, keep them in the fridge. Use airtight containers to keep the flavors fresh. Place the chicken and corn mixture separately from the tortillas. This prevents sogginess. Make sure to eat them within three days for best taste. To reheat the chicken and corn mixture, use a skillet over low heat. Stir frequently to keep it moist. Add a splash of lime juice for extra flavor and juiciness. For the tortillas, warm them in a dry skillet for 15-30 seconds. This keeps them soft and tasty. You can freeze leftover chicken or corn mixture. Let it cool completely before packing it in freezer bags. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw in the fridge overnight. Reheat it in a skillet, adding some lime juice to refresh the flavor. To spice up your chili lime chicken tacos, you can add more heat easily. Here are some ideas: - Extra chili powder: Just sprinkle in more when marinating the chicken. - Cayenne pepper: A pinch goes a long way. Start small. - Hot sauce: Mix some into the mayonnaise for added kick. - Fresh jalapeños: Dice them up and add to your corn mixture. These options let you control the spice level. Enjoy the heat! Yes, you can prepare some parts ahead. Here’s how: - Marinate chicken: Do this the night before. It will soak up the flavors. - Cook corn: You can char the corn a few hours in advance. Just store it in the fridge. - Warm tortillas: Do this right before serving for the best taste. By prepping ahead, you save time on taco night! If you don’t have cotija cheese, here are some great swaps: - Feta cheese: Crumbled feta works well. It adds a nice salty taste. - Parmesan cheese: Shredded Parmesan can also be a good choice. - Homemade version: Mix cream cheese with a bit of lime juice and salt for a quick substitute. These alternatives keep your tacos tasty and fun! This blog post covered easy chicken tacos made from simple ingredients. We explored marinating chicken, charring corn, and layering flavors. I shared tips for cooking, serving, and adjusting the recipe for kids. Variations included different proteins and dietary adjustments. Remember, these tacos can please anyone at the table. Enjoy making them your own, and have fun with flavors and toppings! Your taco night will never be the same.

Chili Lime Chicken Street Corn Tacos

Savor the bold flavors of Chili Lime Chicken Street Corn Tacos that will elevate your taco night! This recipe features marinated chicken, zesty lime, and a delicious corn mixture that makes every bite irresistible. Perfect for a quick meal or a festive gathering, these tacos come together in just 30 minutes. Click to explore the full recipe and impress your family and friends with this vibrant dish!
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Ingredients
  

2 chicken breasts, diced

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1 tablespoon olive oil

Juice of 2 limes

Salt and pepper to taste

2 cups corn kernels (fresh or frozen)

1/2 cup mayonnaise

1/4 cup cotija cheese, crumbled

2 tablespoons chopped cilantro

8 small corn tortillas

Slices of lime, for serving

Instructions
 

In a bowl, combine the diced chicken, chili powder, garlic powder, cumin, olive oil, lime juice, salt, and pepper. Mix until the chicken is thoroughly coated.

    Preheat a skillet over medium heat and add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until cooked through and golden brown. Remove from heat and set aside.

      In another skillet, add the corn kernels and cook over medium heat for about 5 minutes, until slightly charred.

        In a small bowl, blend the cooked corn with mayonnaise, cotija cheese, and cilantro. Mix until well combined.

          To warm the corn tortillas, place them in a dry skillet over medium heat for about 15-30 seconds on each side.

            Assemble the tacos by adding a spoonful of the chili lime chicken to each tortilla, followed by a generous scoop of the corn mixture.

              Serve the tacos with lime slices on the side for extra zest.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Arrange the tacos on a platter, garnished with extra cilantro and lime wedges to bring vibrant colors and freshness to the dish.