A simple chicken taco recipe that is taken to the next level with amazing sides like Mexican street corn and an onion/cilantro relish.
I love tacos and a simple taco recipe that tastes amazing yet takes such little time is the best kind of taco! These street style tacos are a big kick in my home especially the Mexican corn. If you have never had it, now is the time to change that! Â
The best way to have Mexican corn is on the grill and still on the cob but hey we are on weeknight time and its shortcuts all the way. A can of sweet corn is my way to go. Cook the corn in a pan with some oil until lightly browned. Let it cool and then mix with crema cojita cheese, cilantro, salt, pepper, and chili powder. Â
It is so good and also makes a fantastic dip! (That recipe to come soon)Â
Now this chicken recipe is so delicious and simple as it gets. I like to slow roast chicken in the crock pot sometimes and this is quick rendition of that recipe. We will chop the chicken into bite size pieces, which helps the cooking time go quick, season with tajin, and a season packet. Sazon Goya packs a punch of flavor coriander, garlic, cumin, and annatto. I love to use this seasoning in so many recipes. It is a game changer and such a vibrant color. Â
Here is my crock pot shredded chicken recipe if you want to try. Â Cheat Crock Pot Chicken Tacos!
Let’s get started on this recipe!Â
Chicken Tacos with Mexican Corn
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, chopped small bite size pieces cook fast
- 2 tsp tajin
- 1 packet Sazon Goya con Culantro Y Achiote Mexican aisle of most grocery stores
- 1 cup green enchilada sauce
- 1 tbps. cooking oil I use avocado oil
- salt and pepper
Corn
- 1 can sweet corn
- 1/4 cup crema or sour cream
- 1 tbsp. cilantro, minced
- 1/2 tbsp. chili powder
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 quarter lime, juiced
- 2 tbsp. cojita cheese
Relish
- 1/2 onion chopped, small
- 1/2 cup cilantro, chopped
- 1/2 lime, juiced
Remaining ingredients
- white corn tortillas
- Mozzarella cheese, shredded
- hot sauce
- cojita cheese, grated
Instructions
Corn
- Heat a pan on med-high heat and cook the corn until lightly browned.
- Remove from the heat and put in a small bowl.
- Let it cool and then add the crema, cilantro, cojita, lime juice, salt, pepper, and chili powder.
- Mix well and set aside until ready to use.
Relish
- Mix all the ingredients in a small bowl and set aside.
Chicken
- Heat a pan over med-high and add the oil. Add the chicken. Season with the Sazon packet, tajin, salt, and pepper.
- Stir and cook until no longer pink. About 7 minutes.
- Turn the heat to low and add the enchilada sauce. Mix and keep on low.
Tortillas
- Set a pan or griddle to med-high heat and place one tortilla in the pan. Sprinkle some Mozzarella cheese and top with a second tortilla. Cook for 1-2 minutes then flip and cook for 1 minute more.
- Move to a plate and repeat with however many tacos you want.
Assembly
- Fill a tortilla with chicken, corn, relish, and sprinkle with some cojita cheese and hot sauce.
