Description
Fried Chicken Street Corn Tacos bring together the crispy goodness of fried chicken with the vibrant flavors of Mexican street corn (Elote). Soft tortillas are filled with juicy fried chicken, creamy corn, fresh cilantro, and a zesty lime crema, creating a fusion taco that’s both indulgent and refreshing. Perfect for Taco Tuesday or any occasion when you crave bold, flavorful street food!
Ingredients
Scale
For the Fried Chicken:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup buttermilk
- Vegetable oil, for frying
For the Street Corn:
- 2 cups frozen or fresh corn kernels (about 2 ears of corn)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1/4 cup crumbled Cotija cheese (optional, for topping)
For the Lime Crema:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt, to taste
For Assembling:
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Make the Lime Crema:
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir until smooth and set aside.
- Prepare the Street Corn:
- In a medium skillet, heat the butter over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are lightly charred or golden. If using frozen corn, make sure it’s fully thawed and drained.
- In a separate bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until smooth. Add the charred corn to the bowl and toss until the corn is evenly coated. Set aside.
- Prepare the Fried Chicken:
- In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
- In another shallow bowl, whisk the egg and buttermilk together.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F), dip the chicken pieces into the flour mixture, then into the buttermilk mixture, and back into the flour, coating the chicken thoroughly.
- Fry the chicken in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes, or until golden brown and cooked through. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- To assemble, spread a spoonful of lime crema onto each tortilla. Add a generous amount of the fried chicken pieces, followed by a scoop of the street corn mixture.
- Garnish with fresh cilantro, crumbled Cotija cheese (if using), and a squeeze of lime juice.
- Serve:
- Serve the Fried Chicken Street Corn Tacos immediately with lime wedges on the side. Enjoy the crispy, creamy, tangy, and flavorful tacos!
Notes
- Chicken Variations: You can substitute the fried chicken with grilled chicken for a lighter version or even use crispy chicken tenders for extra crunch.
- Vegetarian Option: For a vegetarian twist, you can substitute the chicken with crispy cauliflower or another plant-based alternative.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to give the tacos some extra heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 26g
- Trans Fat: 0 g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg