Description
Juicy, smoky chicken strips topped with charred street corn, spicy mayo, cotija cheese, and fresh cilantro—ready in 30 minutes! Bold Mexican flavors perfect for weeknights or gatherings.
Ingredients
1 1/2 lbs chicken breast strips
2 1/2 Tbsp olive oil
1/4 cup cotija cheese (or queso fresco)
1 jalapeño
2 limes
3 cups corn kernels (fresh, frozen, or canned)
1 tsp chili powder
1/2 tsp salt
1/4 cup mayonnaise
1/4 cup cilantro (chopped)
Tortillas (warm)
Optional: 1/2 tsp chili powder (for extra spice)
Instructions
Cut chicken breasts into 1″ strips. Remove corn kernels from 4 ears (or use 3 cups). Mince jalapeño (remove seeds for milder heat). Grate cotija cheese and chop cilantro.
Heat 1 Tbsp oil in a cast iron skillet. Add corn, jalapeño, and 1/2 tsp salt. Sauté 5 minutes until charred. Remove from skillet.
In a bowl, combine chicken, 1 1/2 Tbsp oil, chili powder, and salt. In the same skillet, cook chicken 8 minutes until white and juicy (avoid overcooking). Squeeze 1 tbsp lime juice over chicken.
Mix charred corn with mayonnaise, cotija, chili powder, 1 tbsp lime juice (2nd lime), and cilantro. Taste and adjust seasoning.
Assemble tacos: Place chicken in warm tortillas, top with street corn mixture, and squeeze remaining lime.
Notes
Substitute queso fresco for cotija if unavailable
Use a cast iron skillet for even charring
Omit jalapeño seeds for less heat
Store leftovers in an airtight container (cool before storing)
For gluten-free: Use corn tortillas
Mayo substitute: Mix Greek yogurt with a pinch of salt for a lighter option
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg