Experience the vibrant flavors of Mexico with these incredible Easy Mexican Street Corn Chicken Tacos, perfectly complemented by a fresh, zesty corn and avocado topping! This recipe promises a burst of flavor in every bite, making it an instant family favorite.
Easy Mexican Street Corn Chicken Tacos: Your New Favorite Weeknight Meal
If you’re anything like me, the irresistible taste of Mexican street corn, or “elotes,” holds a special place in your heart (and stomach!). This blog has celebrated those beloved flavors extensively, transforming them into a delightful pasta salad, satisfying burrito bowls, and a healthier quinoa salad. Now, get ready to elevate your taco game with these phenomenal chicken tacos, masterfully infused with that iconic “Mexican street corn” flair!
These aren’t just any tacos; they’re *addictively* delicious! I’ve lost count of how many times I’ve prepared them, and each time, my entire family gives them a resounding seal of approval. What makes them so special? They’re incredibly simple to assemble, surprisingly filling, and packed with layers of incredible flavor that defy their quick preparation time. Moreover, they offer a healthier twist compared to many traditional taco recipes, making them a guilt-free indulgence that doesn’t compromise on taste.
The magic begins with your choice of warm tortillas – whether you prefer the classic soft corn or the versatile flour, they provide the perfect vessel. Inside, you’ll find tender, perfectly seasoned chicken, which acts as a robust canvas for the star of the show: a vibrant, Mexican street corn-inspired salsa. This topping is a fresh medley of sweet corn, crisp green onions, fragrant cilantro, and a blend of complementary spices that burst with authentic flavor. To complete this masterpiece, we generously garnish with crumbled cheese (Cotija or Queso Fresco are excellent choices for their salty, tangy notes), creamy fresh avocado slices, and a final squeeze of bright lime juice. The crowning glory? A quick and easy chili-lime sauce that ties all the flavors together with a tangy, spicy kick, adding a creamy dimension. While it might sound like a gourmet endeavor with many components, I assure you, these tacos come together with remarkable speed and efficiency. The minimal effort involved is profoundly rewarded with every single mouthwatering bite, making them ideal for busy weeknights or casual gatherings.
Featured Comment
“I hosted a dinner party for about 20 people and made your recipe! It was such a hit – everyone absolutely loved the rice, tacos, and all the toppings. We didn’t have any leftovers, which is always a fantastic sign!”
– Cori
The Secret to Perfectly Cooked Chicken Tacos: Grilling, Skillet, or Slow Cooker?
The foundation of any great taco is its protein, and for these Mexican Street Corn Chicken Tacos, we focus on tender, intensely flavorful chicken. While grilling is highly recommended for achieving that delicious smoky char and juicy interior, we understand that not everyone has access to an outdoor grill. Don’t worry, we’ve got you covered with versatile alternatives that deliver equally mouthwatering results, ensuring you can enjoy these tacos no matter your kitchen setup.
How to Prepare the Chicken for Your Tacos
For the absolute best flavor and texture in these chicken tacos, I highly recommend grilling the chicken. The smoky notes from the grill perfectly complement the vibrant and zesty flavors of the street corn topping and chili-lime sauce. However, if an outdoor grill isn’t an option, you can still achieve fantastic results by cooking the marinated chicken in either a grill pan on your stovetop or a heavy-bottomed skillet. Both methods will produce tender, flavorful chicken that will make your tacos sing.
For Grilled Chicken Tacos: Step-by-Step Perfection
Achieving perfectly grilled chicken is simpler than you might think, especially when you follow these clear, step-by-step instructions. The key lies in proper preparation and precise cooking to ensure every piece is tender, juicy, and bursting with flavor:
- Step 1: Prepare the Chicken: Start by trimming any visible fat from your boneless, skinless chicken breasts. For remarkably even cooking, it’s crucial to pound the breasts to a uniform thickness, ideally about 3/4-inch. This ensures that every part of the chicken cooks at the same rate, preventing dry spots. Alternatively, for even faster cooking, you can slice thicker breasts horizontally to create thinner cutlets. Place the prepared chicken in a large resealable plastic bag or a shallow dish, ready for marination.
- Step 2: Craft the Flavorful Marinade: In a small bowl, combine the liquid gold of olive oil with the bright, aromatic zest and freshly squeezed juice from two limes. Add finely minced garlic for a pungent kick, smoky ground cumin, sweet paprika, and robust chili powder, finishing with a good pinch of salt and pepper. Whisk these ingredients together thoroughly until they are well combined. This powerful marinade is the secret to infusing your chicken with authentic Mexican-inspired flavors.
- Step 3: Reserve for Basting: Once your marinade is perfectly blended, remove approximately 2-3 tablespoons of this mixture and set it aside. This reserved portion will be used later for basting the chicken as it grills, which not only enhances the flavor but also helps to keep the chicken wonderfully moist throughout the cooking process.
- Step 4: Marinate the Chicken: Pour the remaining marinade into the bag with the prepared chicken. Seal the bag securely, ensuring all excess air is pressed out, then gently massage the chicken with your hands. This kneading action ensures that every surface of the chicken is thoroughly coated with the aromatic marinade. Refrigerate the chicken for at least 45 minutes, or ideally for 2-3 hours, to allow the flavors to deeply penetrate and meld beautifully. It’s important to be mindful not to marinate for excessively long periods (no more than 5 hours), as the acidity from the lime juice can begin to “cook” the chicken, potentially altering its texture.
- Step 5: Preheat and Oil the Grill: Before you start cooking, preheat your grill to a medium-high heat, aiming for a temperature around 450°F (230°C). A crucial step for successful grilling is to generously oil the grill grates to prevent the chicken from sticking. A simple yet effective trick is to drench a rolled-up paper towel in vegetable oil, then, holding it securely with tongs, carefully rub it over the hot grill grates. This ensures a clean release and helps achieve those coveted, beautiful grill marks.
- Step 6: Grill to Perfection: Carefully remove the chicken from the marinade, discarding any remaining liquid in the bag. Place the marinated chicken directly onto the preheated, oiled grill. Grill for approximately 4-6 minutes per side, turning only once halfway through the cooking process. Continue grilling until the thickest part of the chicken registers an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. As the chicken cooks and after you flip it, remember to baste it with the reserved marinade. This adds an extra layer of flavor and moisture.
- Step 7: Rest the Chicken: Once the chicken is perfectly cooked, transfer it to a clean plate and loosely tent it with aluminum foil. Allow the chicken to rest for a few minutes (5-10 minutes is ideal). This crucial step allows the meat’s internal juices to redistribute evenly throughout the chicken, ensuring that every bite is incredibly tender, moist, and succulent. After resting, thinly slice the chicken breasts against the grain, ready to be nestled into your warm tortillas.
Following these detailed steps will ensure your grilled chicken is perfectly cooked, bursting with flavor, and the ideal centerpiece for your vibrant Mexican Street Corn Tacos, promising a truly memorable meal.
Can I Make Shredded Chicken Tacos with a Crockpot or Instant Pot?
Absolutely! While this particular recipe focuses on grilled or pan-seared chicken, you can easily adapt it for delicious shredded chicken tacos using your slow cooker or Instant Pot. This method is perfect for a hands-off approach, yielding incredibly tender chicken that’s fantastic for filling tacos, burritos, or bowls. It’s a great alternative for meal prepping or when you need a less intensive cooking process. Here are simple, tried-and-true alternatives:
Crockpot Shredded Chicken Tacos: Slow-Cooked Perfection
For a fuss-free meal that practically cooks itself, the crockpot is your best friend. This method yields super tender, fall-apart chicken that’s infused with rich flavors:
- Prepare the Flavorful Base: In the bottom of your crockpot, whisk together 1/2 cup of quality chicken stock (or broth) for moisture, 1 cup of your favorite salsa (choose a mild or spicy variety depending on your preference), and 3 tablespoons of taco seasoning mix. While store-bought seasoning works, I highly recommend making your own homemade taco seasoning for a much more vibrant and fresh flavor profile, free from additives.
- Add Chicken: Carefully place 1 pound of boneless, skinless chicken breasts into the crockpot. Spoon some of the liquid mixture over the chicken to ensure it’s well coated and to help the flavors penetrate.
- Slow Cook to Tenderness: Cover your crockpot tightly and cook on high for 4-6 hours, or on low for 5-7 hours. The exact cooking time may vary slightly depending on your specific slow cooker model and the thickness of the chicken, so keep an eye on it during the last hour. The chicken should be incredibly tender and easy to shred.
- Shred and Serve: Once the chicken is cooked through and easily falls apart with gentle pressure, remove it from the crockpot and shred it thoroughly using two forks. Return the shredded chicken to the pot with the flavorful cooking liquid to keep it moist and infuse it with even more flavor before serving it generously in your warm tortillas.
Instant Pot Shredded Chicken Tacos: Quick & Flavorful
If you’re short on time but still crave wonderfully tender shredded chicken, the Instant Pot is an absolute game-changer. It delivers pressure-cooked perfection in a fraction of the time:
- Season the Chicken: Generously sprinkle and thoroughly rub 3 tablespoons of quality taco seasoning onto both sides of 1 pound of boneless, skinless chicken breasts. Ensure the chicken is fully coated for maximum flavor.
- Layer in the Pot: Pour 1/2 cup of chicken stock or broth into the bottom of your Instant Pot liner. Place the seasoned chicken breasts directly on top of the liquid. Then, add 1 cup of your preferred salsa evenly over the chicken.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot and ensure the venting knob is set to “Sealing.” Select the “Poultry” button, or manually set it to cook for 12 minutes on high pressure. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.
- Shred and Enjoy: Once the pressure has fully released, carefully remove the chicken from the Instant Pot. It will be incredibly tender and can be effortlessly shredded with two forks. Return the shredded chicken to the flavorful liquid in the pot, toss to combine, and serve immediately in your tortillas for a quick and delicious taco night!
Perfect Pairings: What to Serve with Your Mexican Street Corn Chicken Tacos
These Mexican Street Corn Chicken Tacos are so robust and satisfying that they often serve as a complete meal on their own, thanks to the abundance of flavorful toppings. However, if you’re hosting a feast, looking to stretch the meal for a larger group, or simply craving more variety, there are several fantastic side dishes that complement their vibrant flavors beautifully. A simple yet incredibly flavorful cilantro lime rice or quinoa, for instance, would make an exquisite pairing, adding a refreshing contrast to the rich and savory taco fillings.
Delightful Side Dishes for Taco Night
- Cilantro Lime Rice or Quinoa: A classic for a reason! Its bright, zesty profile with hints of herbaceous cilantro is the perfect counterpoint to the seasoned chicken and creamy street corn. See the detailed recipe below for how to whip up a fluffy, flavorful batch.
- Homemade Refried Beans: Rich, creamy, and wonderfully comforting, homemade refried beans are a staple that perfectly complements any Mexican-inspired meal. They add a hearty, earthy element that balances the vibrant taco flavors.
- Simple Green Salad: For a lighter accompaniment and a refreshing crunch, a fresh green salad with a light vinaigrette, such as this simple Italian salad, offers a crisp contrast and a touch of freshness that cleanses the palate.
- Grilled Vegetables: Elevate your meal by grilling asparagus, bell peppers, or zucchini alongside your chicken. This adds another layer of smoky flavor, healthy nutrients, and beautiful color to your plate.
- Black Bean Salad: A quick and easy black bean salad, mixed with extra corn, diced bell peppers, red onion, and tossed in a zesty lime vinaigrette, makes for a hearty, protein-packed, and incredibly flavorful side dish that complements the tacos perfectly.
- Fresh Fruit Salad: For a refreshing finish or a lighter side, a simple fruit salad with mango, pineapple, and berries can add a sweet, tropical counterpoint.
Recipe: Cilantro Lime Rice/Quinoa
This vibrant side dish is super easy to make and adds a burst of fresh flavor, making it the perfect accompaniment to your Mexican Street Corn Chicken Tacos.
- Ingredients:
- 1 cup quinoa or long-grain rice (such as basmati or jasmine for best texture)
- 2 cups chicken stock, vegetable broth, or water (for cooking the grain)
- 1/3 cup finely chopped fresh cilantro
- 1 tablespoon unsalted butter (or olive oil for a dairy-free option)
- 1 large lime (yielding approximately 2 tablespoons juice and 1 teaspoon zest)
- Salt and freshly ground black pepper, to taste
- Instructions:
- Bring the 2 cups of stock (or broth/water) to a rolling boil in a medium saucepan over medium-high heat.
- Stir in the butter (if using) and your chosen grain (rice or quinoa), then return the liquid to a boil.
- Reduce the heat immediately to low, cover the saucepan tightly with a lid, and let it simmer gently until the rice or quinoa is fully cooked through and tender, and all the liquid has been absorbed. This typically takes 15-20 minutes for quinoa, and 18-20 minutes for most rice varieties. Avoid lifting the lid during this time to maintain steam.
- Once cooked, remove the saucepan from the heat and let it sit, still covered, for an additional 5 minutes. This allows the grains to steam further and become perfectly fluffy. Then, fluff with a fork.
- Finally, stir in the fresh lime juice, bright lime zest, and finely chopped cilantro. Season generously with salt and freshly ground black pepper to taste. Serve warm alongside your delicious tacos.
Customize Your Taco: What Can I Put in These Chicken Tacos?
The true beauty of tacos lies in their incredible versatility and the endless possibilities for customization, and these Mexican Street Corn Chicken Tacos are absolutely no exception. Beyond our signature corn and avocado topping, there’s a world of delicious additions waiting to elevate your meal, allowing you to tailor each taco to your exact preferences. Don’t be shy to experiment and make these tacos truly your own culinary creation!
Our Favorite Taco Toppings and Additions:
While the street corn topping is a star, these additional ingredients can take your tacos to the next level:
- Cotija Cheese: This salty, crumbly Mexican cheese is an absolutely perfect complement to the sweet corn, savory chicken, and tangy lime. Its unique texture and robust flavor add an authentic touch. If you can’t easily find Cotija, Queso Fresco makes a fantastic mild, fresh, and slightly crumbly alternative.
- Fresh Lime Juice: Never underestimate the power of a final squeeze of fresh lime juice just before serving. It brightens all the flavors, adds an essential zesty kick, and makes every bite pop. Keep extra wedges on hand!
- Fresh Cilantro: More finely chopped cilantro sprinkled on top enhances the freshness and herbaceous notes, adding a vibrant aroma and taste.
- Jalapeños: For those who love a bit of heat, thinly sliced fresh or pickled jalapeños add a welcome kick and a touch of vibrant green. Adjust the quantity to your preferred spice level.
- Cilantro-Lime Rice (or Quinoa): As mentioned in our side dishes, a scoop of this flavorful rice or quinoa can be added right into your taco for a heartier, more substantial meal.
- Black Beans: Rinsed and drained black beans offer a wonderful source of extra protein and fiber, making the tacos even more filling and satisfying. They also add a delicious earthy flavor and creamy texture.
- Shredded Lettuce: For a refreshing crunch and added texture, a bed of crisp shredded iceberg or romaine lettuce is always a welcome addition.
- Diced Tomatoes: Fresh, juicy diced tomatoes add a burst of acidity, sweetness, and beautiful color, providing a classic taco element.
- Guacamole or Sliced Avocado: While our topping already includes avocado, an extra dollop of creamy homemade guacamole or additional slices of fresh avocado are always a welcome indulgence for those who adore its rich, buttery texture.
- Sour Cream or Mexican Crema: A spoonful of cool, tangy sour cream or authentic Mexican crema can beautifully balance the spices and add a luxurious, cooling creaminess to each bite.
- Pico de Gallo or Salsa: A fresh, chunky pico de gallo or your favorite store-bought or homemade salsa can always enhance the overall flavor profile, adding more tomato, onion, and cilantro goodness.
The Star Topping: Mastering Your Corn Preparation
The “street corn” inspired topping is truly what sets these tacos apart, delivering a burst of sweet, savory, and smoky flavor. While the authentic route of grilling fresh corn delivers an unbeatable smoky depth, we also offer simpler, quicker alternatives that are just as delicious and adaptable to your schedule:
- Grill the Corn (Highly Recommended for Flavor): If you have an outdoor grill and a bit of extra time, this is undeniably the best way to go! Grilling whole cobs of fresh corn until they are lightly charred all over brings an incredible smoky sweetness that fundamentally transforms these tacos. The caramelization and slight smokiness from the grill adds a complexity of flavor that is truly hard to replicate. To prepare, husk the corn, rub each cob lightly with olive oil, and sprinkle with a pinch of salt and pepper. Place the corn on the grill alongside your chicken, turning every 5 minutes or so, until the kernels are tender and exhibit beautiful grill marks (this typically takes about 15-20 minutes).
- Option #1: Effortless Pre-Roasted Canned Corn: For ultimate convenience without sacrificing a hint of roasted flavor, look for pre-roasted canned corn in your grocery store. This variety is often found right near the regular canned corn. Simply drain two cans thoroughly and allow the corn kernels to air dry for a few minutes before incorporating them into your topping mixture. This option provides a subtle smoky flavor without any active cooking on your part.
- Option #2: Quick Stovetop Roast for Regular Canned Corn: If you only have regular canned corn but still want to achieve some of that delicious char and depth, a quick stovetop roast is your answer. Heat a large cast iron skillet or a heavy-bottomed pan over medium-high heat for 3-4 minutes, until it’s very hot. Drain two 15-ounce cans of corn exceptionally well, then spread the corn kernels in a single layer in the hot skillet. Cook for about 5 minutes, stirring only once or twice throughout the process. The goal is to allow the corn to brown and char slightly, developing a roasted flavor. Avoid stirring too frequently, as this prevents proper caramelization and browning.
Once your chosen corn is prepared and cooled slightly to handle, gently toss it together in a medium bowl with the diced fresh avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeño (if you’re including it for heat). A generous squeeze of fresh lime juice and a pinch of cumin further enhance this vibrant mixture, creating the quintessential “Street Corn” topping. This corn and avocado salsa is truly the heart of the “street corn” experience in these tacos, adding both texture and an explosion of fresh flavor. If avocado isn’t your favorite, or if you have dietary restrictions, feel free to omit it entirely – the topping will still be delicious!
Other Delicious Dinner Recipes to Explore:
- Mexican Street Corn Pasta Salad: A fantastic side dish or light meal that brings similar vibrant flavors to your table.
- The BEST Grilled Chicken Marinade: Perfect for ensuring juicy, flavorful chicken every time, adaptable for various dishes beyond tacos.
- Cilantro Lime Chicken Bowls with a Mango Avocado Salsa: Another vibrant and healthy chicken dish, offering a slightly different flavor profile with tropical notes.
Print Recipe
Mexican Street Corn Tacos
Chelsea Lords
20 minutes
10 minutes
30 minutes
1 hour
6 servings
Video
Equipment
- Grill (or a grill pan/heavy skillet for stovetop cooking)
- Large resealable plastic bag or shallow dish (for marinating)
- Small mixing bowls (for marinade, sauce, and topping)
- Whisk
- Instant-read meat thermometer (optional, but highly recommended for accuracy)
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 limes (zest of 1, juice of both for marinade)
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1-1/4 teaspoons chili powder
- Salt and pepper (to taste, about 1 tsp each)
- 1 (15-ounce) can fire-roasted corn or 2 large cobs of fresh corn (yields about 1-3/4 cup corn), or 2 cans regular corn, roasted (see Note 2)
- 1 large avocado diced
- 1/2 cup green onions thinly sliced (about 3 green onions)
- 1/2 bunch cilantro finely chopped (about 1/3 cup)
- 1 tablespoon finely chopped jalapeño (optional, for heat)
- 12 small (street-sized) tortillas flour or corn
- Optional additions (Cotija or Queso Fresco cheese, black beans, additional lime, etc. – see Note 1)
- 1/2 cup mayonnaise full-fat recommended for best texture
- 2 limes (for 3 tablespoons juice)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha (adjust to desired heat level)
Instructions
- Trim any fat from the chicken breasts and pound them to an even 3/4-inch thickness to ensure uniform grilling. For quicker cooking, you can also slice thicker breasts evenly in half widthwise. Place the prepared chicken in a large resealable plastic bag or a shallow dish.
- In a small bowl, whisk together the olive oil, 1 teaspoon lime zest (from one lime), 1/4 cup freshly squeezed lime juice (from approximately 1-2 limes), minced garlic, cumin, paprika, chili powder, and about 1 teaspoon each of salt and pepper. Whisk until well combined. Reserve 3-4 tablespoons of this marinade mixture for basting later.
- Pour the remaining marinade into the bag with the chicken. Seal the bag, pressing out excess air, then knead gently with your hands to ensure the chicken is thoroughly coated. Refrigerate for at least 45 minutes, and preferably 2-3 hours, for optimal flavor. Avoid marinating longer than 5 hours.
- Preheat your grill to medium-high heat (around 450°F / 230°C). Generously oil the grill grates by drenching a rolled-up paper towel in vegetable oil and rubbing it with tongs over the hot grates – this is a crucial step to prevent sticking. Husk the corn cobs (if using fresh), rub them lightly with olive oil, and sprinkle with a pinch of salt and pepper. Place the prepared corn on one half of the grill.
- Remove the chicken from the marinade, discarding any remaining marinade in the bag. Place the chicken on the other half of the preheated grill. Grill, turning once halfway through, for about 4-6 minutes per side, or until the thickest part of the chicken registers an internal temperature of 165°F (74°C). Baste the chicken with the reserved marinade as it cooks and after flipping. As you baste the chicken, remember to also flip the corn every 5 minutes or so. Remove the corn when it’s tender and lightly charred to your liking (typically 15-20 minutes). (Refer to Note 2 in the Recipe Notes for alternative corn preparation methods).
- Transfer the grilled chicken to a plate and cover loosely with foil. Allow it to rest for a few minutes to redistribute the juices (5-10 minutes is ideal), then thinly slice the breasts.
- In the final 2 minutes of grilling, prepare your tortillas. Lightly spray both sides of the tortillas with cooking spray, sprinkle with a tiny pinch of salt, and place them directly on the grill grates for 30-45 seconds per side, just until they are warm, pliable, and slightly toasted. Remove immediately and gently fold into a taco shape as they cool slightly.
- Allow the grilled corn to cool sufficiently to handle, then carefully slice the kernels off the cob. In a medium bowl, combine the grilled corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeño (if using). Add an optional tablespoon of fresh lime juice and gently toss to combine. Set this “Street Corn” topping aside.
- Prepare the Chili-Lime Sauce: Juice the remaining limes to yield 3 tablespoons of fresh lime juice. In a small bowl, whisk together the mayonnaise, lime juice, ground cumin, paprika, chili powder, and Sriracha until the sauce is smooth and thoroughly combined. Taste and adjust seasonings as needed, adding more salt, pepper, or Sriracha to achieve your preferred flavor and heat level.
- Assemble Your Tacos: Fill each grilled or warmed tortilla with a generous portion of the thinly sliced cooked chicken. Spoon a good amount of the fresh corn-avocado mixture over the chicken, then drizzle generously with the homemade chili-lime sauce. For an extra flourish, add a squeeze of fresh lime juice, a sprinkle of extra cilantro, or a crumble of Cotija cheese. Serve immediately and enjoy the explosion of flavors!
Recipe Notes
Feel free to get creative with your taco toppings! Popular additions include Cotija or Queso Fresco cheese for a salty, creamy element, black beans for extra protein and fiber, additional lime wedges or juice for a zesty kick, and more fresh cilantro for an herbaceous boost. Other ideas include shredded lettuce, diced tomatoes, or a dollop of sour cream or creamy guacamole.
Note 2: Alternative Corn Preparation Methods
Alternative 1 (Pre-roasted canned corn): For the easiest approach, simply use two 15-ounce cans of fire-roasted corn. Drain them thoroughly and allow the corn to air dry for a few minutes before adding to your topping mixture. This provides a smoky flavor without any active cooking.
Alternative 2 (Stovetop roasted regular canned corn): If you have regular canned corn, you can still achieve a delicious roasted flavor. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3-4 minutes). Drain two 15-ounce cans of corn well, then spread the corn in a single layer in the hot skillet. Cook for about 5 minutes, stirring only once or twice, allowing the corn to brown and char slightly. Avoid frequent stirring to ensure good caramelization and browning.
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep tortillas separate to prevent them from becoming soggy. Store the corn and avocado topping in a separate airtight container; for best freshness, it’s ideal to add fresh avocado when serving, as it can brown quickly. The chili-lime sauce can be stored separately in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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