A quick and easy taco dish that is a perfect weeknight meal. These chicken tacos are packed with flavor and heat. This is a great meal for those on the go.
Whenever someone says the word taco my stomach immediately fixates on only that food. This was one of the taco recipes that I have made to satisfy my tummy whenever I hear the word. One of the tings for me is that tacos shouldn’t take more than 30 minutes to prepare. Well that and they should be packed with fresh flavors. With a nice helping of heat these are sure to become a favorite go to for whenever the craving strikes.
Wonderful street food
The beauty about tacos is that they are made to be eaten on the go. Normally not eaten as a main course you could find these wonderful treats from street vendors in the morning, evening, or late into the night. Tacos are a form of antojitos which funnily enough means little cravings. That is exactly what I have every time I want one. Normally served on small corn tortillas this dish has many different variations when it comes to the tortilla shell, filling and toppings. Just like above feel free to alter the recipe especially if you want to turn up or down the heat.
Cooking the chicken
Chicken breast or thighs can be used for this dish or even both. One of the things you will want to make sure of is that the thighs are boneless and skinless, and the breasts have been sliced. You don’t want the chicken to be too thick otherwise it will increase the amount of time to cook. You will only need to cook the chicken 4-6 minutes on each side before removing from the heat. It is important to not cut the chicken right after it has been cooked but let it rest for about 5 minutes to let the juices redistribute in the chicken. This will keep it nice and juicy.
Prepare the toppings
You can use either fresh or frozen corn. Add the frozen corn right to the pan instead of thawing it first. It will increase the cooking time a little bit but not as long as it will take to defrost. For a little extra smokey flavor you can roast the jalapeno pepper before you add it to the sauce. Heat the oven on the broil/grill setting and put the pepper as close to the heat element as possible. When the skin starts to burn rotate the pepper until all of the skin has burned. Remove the skin and add the jalapeno to the blender or food processor. I prefer a blender as it is perfect for making smooth sauces due to its shape.
Making the chicken tacos
When it is time to assemble you will want to start with the chicken, then corn pico, and top with the jalapeno sauce. If you want to turn up the heat then you can add some chopped jalapeno to the corn pico. Also, if you have additional avocado you can also add that to the pico. To thicken the sauce you will want to add more sour cream, and this is also a great trick if it is too spicy. Conversely adding more lime juice will thin it.
Looking for other taco recipes?
Chicken Tacos with Roasted Corn Pico
- Sauté pan
- Food processor or blender
- Mixing Bowl
- 8 tortillas taco sized corn or flour
- 1½ pounds chicken boneless and skinless thighs or breasts
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- ½ tablespoon oregano
- ½ tablespoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Creamy Jalapeno Sauce
- ½ cup sour cream
- 1 jalapeno
- 1 avocado large or 2 small
- ¼ cup lime juice
- 2 tablespoons cilantro chopped
- 1 tablespoon avocado oil
- ¾ cup corn fresh or frozen
- ⅓ cup red onion chopped
- 2 tablespoons lime juice
- 1 tablespoon cilantro chopped
Making the pico
- Heat the sauté pan on medium high and add the oil.
- Add the corn to the pan and cook until the corn starts to brown. Remove from the heat and place in a bowl.
- Add the onions, cilantro, and lime juice and set aside.
Cooking the chicken
- Return the pan to stove and heat on medium high heat.
- While the pan is heating if using chicken breasts slice them into half inch thick slices, you do not have to slice chicken thighs, and add them to a mixing bowl. Add all of the spices to the chicken and toss to evenly coat the chicken.
- Add the oil to the pan and then add the chicken. Cook each side for 4-6 minutes depending on the thickness. Remove from the heat.
Making the creamy jalapeno sauce
- In a blender or food processor add all of the ingredients. Start on a lower speed and increase to the highest and blend until smooth.
- Cut the chicken into cubes. Add a layer of chicken on the tortilla followed but the corn pico and top with the jalapeno sauce.