Street Corn Chicken Tacos
Elote-seasoned chicken, charred corn, cotija and a Greek yogurt lime crema in warm corn tortillas. This easy one-pan dinner is ready in about 30 minutes.
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SERVINGS: 4 people
Ingredients
- 1.5 to 2 lb chicken breasts or thighs
- 1 bag frozen roasted corn
- 1 tbsp Everything But The Elote seasoning plus 1 tsp for the crema
- 1 pack corn tortillas
- 1/2 cup plain Greek yogurt
- 1 lime juiced, plus wedges for serving
- 1/2 cup crumbled cotija cheese
- Small handful of cilantro chopped
- Oil for the pan
- Salt to taste
Instructions
Enable step-by-step mode- Pat the chicken dry and season it well with 1 tablespoon of Everything But The Elote seasoning and a pinch of salt.
- Heat a little oil in a skillet over medium-high heat. Cook the chicken for about 6 to 7 minutes per side, depending on thickness, until it reaches 165°F. Let it rest, then slice.
- Add the frozen roasted corn to the same pan. Let it sit undisturbed for a few minutes until charred, then toss once and remove from the heat.
- Stir together the Greek yogurt, lime juice, 1 teaspoon of elote seasoning and a pinch of salt to make the crema.
- Warm the tortillas in the dry pan or over a gas burner until soft and lightly blistered.
- Fill the tortillas with sliced chicken and charred corn. Top with cotija, crema, cilantro and a squeeze of lime.