Chicken Tacos with Mexican Corn
Amazing weeknight street style chicken tacos with Mexican corn. Done in 20 minutes and SO delicious!
Servings: 4
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.
