A delicious fusion of flavors, these Fried Chicken Street Corn Tacos are topped with a zesty Jalapeno Lime Ranch dressing, perfect for a quick meal or a fun gathering.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked and shredded fried chicken
8 small corn tortillas
1 cup corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges for serving
1/2 cup ranch dressing
1 jalapeno, seeded and finely chopped
1 tablespoon lime juice
1 teaspoon lime zest
Salt to taste
Instructions
In a skillet over medium heat, add olive oil and corn kernels. Sprinkle with chili powder, garlic powder, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes until the corn is slightly charred. Remove from heat and stir in cotija cheese and cilantro.
In a small bowl, mix together ranch dressing, chopped jalapeno, lime juice, lime zest, and a pinch of salt. Adjust seasoning to taste.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing a generous amount of the sautéed corn mixture on each tortilla, followed by shredded fried chicken and avocado slices. Drizzle with jalapeno lime ranch.
Serve with lime wedges on the side for an extra burst of flavor.
Notes
For a spicier kick, leave some seeds in the jalapeno or add a pinch of cayenne pepper to the corn mixture.
You can substitute the fried chicken with grilled chicken or tofu for a lighter option.