Mexican Street Corn Chicken Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken tacos topped with Mexican street corn salad—a mix of roasted corn, cotija cheese, lime, jalapeño, and cilantro. It's tangy, creamy, and fresh. A quick, flavorful meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon olive oil
- 3 boneless, skinless chicken breasts ((about 1.5 pounds), cooked and shredded (or sliced))
- 1 teaspoon cumin
- 1½ teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons olive oil
- 16 ounces frozen corn (1 bag)
- 3 Tablespoons mayonnaise ((I used light))
- 4 ounces crumbled Cotija cheese ((could also use Feta cheese))
- 2 Tablespoons lime juice ((fresh is best))
- 1 Tablespoon jalapeno pepper (finely chopped)
- ⅓ cup fresh cilantro (finely chopped)
- 2 Tablespoons red onion (finely chopped)
- 2 garlic cloves (minced)
- ½ teaspoon chili powder
- salt and pepper, to taste
- 6 corn or flour tortillas
- 2 avocado (sliced)
- Cotija Cheese (optional topping)
- fresh cilantro (optional topping)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 812mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 178mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.