Crispy Chicken Street-Corn Tacos

By Vic

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Prep Time

15 min

Cook Time

20 min

Servings

2 servings

Difficulty

Easy

10 oz boneless skinless chicken, cut into small pieces 1 tbsp cornstarch 1 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp salt 1 tbsp olive oil 1 cup corn kernels 2 tbsp mayonnaise 1 tbsp sour cream 1 tbsp fresh lime juice 1/4 tsp chili powder 1/3 cup crumbled cotija cheese 6 small corn tortillas, gluten-free 1/2 avocado, sliced 2 tbsp chopped fresh cilantro 1 lime, cut into wedges

1. Pat the chicken dry. Toss with the cornstarch, chili powder, smoked paprika, cumin, garlic powder, and salt until evenly coated. 2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned, crisp around the edges, and cooked through. 3. Remove the chicken from the skillet. Add the corn and cook over medium-high heat for 3 to 5 minutes until hot and lightly charred in spots. 4. Transfer the corn to a bowl and mix with the mayonnaise, sour cream, lime juice, 1/4 teaspoon chili powder, and half of the cotija. 5. Warm the corn tortillas in a dry skillet until soft and pliable. 6. Divide the crispy chicken among the tortillas. Spoon the creamy street corn over the chicken. 7. Top with avocado, remaining cotija, and cilantro. Serve immediately with lime wedges.