Crazy Good Street Corn Chicken Tacos
Incredible street corn chicken tacos made with flavorful sazon grilled chicken, seasoned grilled corn, fresh avocado salsa and an addicting jalapeño lime cashew sauce. These delicious grilled street corn chicken tacos are the perfect summer recipe the whole family will love!
Servings 4 servings
Calories 512kcal
Ingredients
- For the sazon chicken:
- 1 pounds boneless skinless chicken thighs
- 1 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Optional: ¼ teaspoon cayenne (only if you like a little heat)
- ½ teaspoon salt
- Freshly ground black pepper
- For the grilled corn:
- 2 ears of corn, washed
- 2 tsp olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- For the salsa:
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- 1/3 cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Freshly ground salt and pepper, to taste
- For the jalapeno lime cashew sauce:
- 1/2 cup raw cashews
- 1/3 cup water, plus more to thin if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- For serving:
- 8 soft corn tortillas
- Extra thinly sliced jalapenos
- Extra cilantro
Instructions
- Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
- While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
- Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
- Now it’s time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
- Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
- Char your tortillas if you’d like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.
Notes
To bake the chicken: after marinating them, preheat your oven to 350 degrees. Bake your chicken thighs for about 25-30 minutes or until the internal temp reaches 165.
To roast the corn: after seasoning your corn, roast it on a sheet pan lined with foil for 25 minutes at 375 - 400 degrees F.
See the full post for ways to customize these tacos and how to make them ahead of time for ease!
Nutrition
Serving: 2tacos | Calories: 512kcal | Carbohydrates: 43.6g | Protein: 30.4g | Fat: 26.3g | Saturated Fat: 4.6g | Fiber: 10g | Sugar: 5.5g