Corn Chicken Tacos

Corn Chicken Tacos: A Flavorful Fiesta in Every Bite

Looking for a fresh and vibrant taco recipe that’s packed with flavor? These Corn Chicken Tacos are the perfect solution. With juicy, sazon-marinated chicken, grilled corn salsa, and a creamy jalapeno lime cashew sauce, these tacos offer a delightful combination of textures and tastes. Whether you’re hosting a taco night or simply craving a delicious and nutritious meal, these tacos are sure to impress.

Ingredients:

For the Sazon Chicken:

• 1 pound boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• Optional: ¼ teaspoon cayenne pepper (for heat)
• ½ teaspoon salt
• Freshly ground black pepper

For the Grilled Corn:

• 2 ears of corn, washed
• 2 teaspoons olive oil
• ½ teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste

For the Salsa:

• 1 avocado, diced
• 1 jalapeno, thinly sliced
• ⅓ cup finely diced cilantro
• ¼ cup finely diced red onion
• 1 lime, juiced
• Freshly ground salt and pepper, to taste

For the Jalapeno Lime Cashew Sauce:

• ½ cup raw cashews
• ⅓ cup water (plus more to thin if necessary)
• 1 medium jalapeno, seeded
• 1 clove garlic
• 2 tablespoons fresh lime juice
• ¾ teaspoon salt
• ¼ teaspoon onion powder
• Freshly ground black pepper

For Serving:

• 8 soft corn tortillas
• Extra thinly sliced jalapenos
• Extra cilantro

Directions:

Step 1 – Prepare the Jalapeno Lime Cashew Sauce:

1. Soak the Cashews:
   • Soak the cashews in 2 cups of warm water for at least 2 hours. To speed up the process, add the raw cashews to a pot with water, bring it to a boil, then turn off the heat and let the cashews sit for about 30 minutes. Drain the cashews.
2. Blend the Sauce:
   • Once soaked, blend the drained cashews with ⅓ cup fresh water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper in a blender. Blend on high until the sauce is smooth. If you prefer a thinner consistency, add 1-2 tablespoons more water. Set the sauce aside.

Step 2 – Marinate the Chicken:

1. Season the Chicken:
   • In a large bowl, combine the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper. Toss to coat the chicken evenly.
2. Marinate:
   • Marinate the chicken for 30 minutes to 1 hour, or up to 24 hours for more intense flavor.

Step 3 – Prepare the Grilled Corn:

1. Season the Corn:
   • Drizzle the washed corn with olive oil and rub with cumin, chili powder, salt, and pepper.

Step 4 – Grill the Chicken and Corn:

1. Preheat the Grill:
   • Preheat your grill to 400°F (204°C).
2. Grill the Corn:
   • Place the corn directly on the grill, turning occasionally until it is charred and fully cooked, about 15-20 minutes.
3. Grill the Chicken:
   • Grill the chicken thighs for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
4. Rest and Chop:
   • Transfer the cooked chicken to a plate and cover with foil to keep warm. Once slightly cooled, chop the chicken into bite-sized pieces.

Step 5 – Make the Salsa:

1. Prepare the Salsa:
   • Allow the grilled corn to cool slightly before cutting the kernels off the cob.
2. Mix the Ingredients:
   • In a medium bowl, combine the grilled corn kernels with diced avocado, sliced jalapeno, cilantro, red onion, lime juice, salt, and pepper. Toss gently to combine.

Step 6 – Assemble the Tacos:

1. Warm the Tortillas:
   • Char the corn tortillas on the grill or over an open flame if desired.
2. Build the Tacos:
   • Spread a spoonful of the jalapeno lime cashew sauce on each tortilla.
   • Top with chopped chicken, grilled corn salsa, and extra jalapenos and cilantro if desired.
   • Drizzle with more cashew sauce before serving for an extra kick of flavor.

Nutritional Information:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Marinating Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Calories: 400 kcal per serving
• Servings: 4 servings (2 tacos each)

Conclusion:

These Corn Chicken Tacos are a vibrant and flavorful meal that’s perfect for any taco lover. The combination of smoky, spiced chicken, fresh salsa, and a creamy, tangy cashew sauce creates a deliciously balanced bite. With just a bit of prep and grilling, you’ll have a meal that’s both healthy and indulgent, perfect for a casual dinner or a fun gathering with friends. Enjoy the fiesta of flavors in every bite!

Corn Chicken Tacos

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Corn Chicken Tacos offer a vibrant and flavorful twist on classic tacos, featuring juicy sazon-marinated chicken, grilled corn salsa, and a creamy jalapeno lime cashew sauce. Each element of the dish is carefully crafted to deliver a perfect balance of spice, freshness, and richness, making these tacos a standout meal.

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Ingredients

Scale 1x2x3x

For the Sazon Chicken:
1 pound boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon oregano
Optional: ¼ teaspoon cayenne pepper (for heat)
½ teaspoon salt
Freshly ground black pepper
For the Grilled Corn:
2 ears of corn, washed
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
Salt and pepper to taste
For the Salsa:
1 avocado, diced
1 jalapeno, thinly sliced
⅓ cup finely diced cilantro
¼ cup finely diced red onion
1 lime, juiced
Freshly ground salt and pepper, to taste
For the Jalapeno Lime Cashew Sauce:
½ cup raw cashews
⅓ cup water (plus more to thin if necessary)
1 medium jalapeno, seeded
1 clove garlic
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon onion powder
Freshly ground black pepper
For Serving:
8 soft corn tortillas
Extra thinly sliced jalapenos
Extra cilantro

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Instructions

1. Prepare the Jalapeno Lime Cashew Sauce:
Soak the cashews in 2 cups of warm water for at least 2 hours. Alternatively, speed up the process by adding the raw cashews to a pot with water, bringing it to a boil, then turning off the heat and letting the cashews sit for about 30 minutes. Drain the cashews.
Once soaked, blend the drained cashews with ⅓ cup fresh water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper in a blender. Blend on high until the sauce is smooth. If a thinner consistency is desired, add 1-2 tablespoons more water. Set aside.
2. Marinate the Chicken:
In a large bowl, combine the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper. Toss to coat the chicken evenly. Marinate for 30 minutes to 1 hour, or up to 24 hours for more flavor.
3. Prepare the Grilled Corn:
Drizzle the washed corn with olive oil and rub with cumin, chili powder, salt, and pepper.
4. Grill the Chicken and Corn:
Preheat your grill to 400°F (204°C). Place the corn and chicken directly on the grill.
Turn the corn occasionally until it is charred and fully cooked, about 15-20 minutes.
Grill the chicken thighs for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate and cover with foil to keep warm. Once cool, chop the chicken into bite-sized pieces.
5. Make the Salsa:
Allow the grilled corn to cool slightly before cutting the kernels off the cob.
In a medium bowl, combine the grilled corn with diced avocado, sliced jalapeno, cilantro, red onion, lime juice, salt, and pepper. Toss to combine.
6. Assemble the Tacos:
Char the corn tortillas on the grill or over an open flame if desired.
Spread a spoonful of the jalapeno lime cashew sauce on each tortilla.
Top with chopped chicken, the grilled corn salsa, and extra jalapenos and cilantro if desired.
Drizzle with more cashew sauce before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 400