Go Back
Crazy Good Street Corn Chicken Tacos with Avocado Salsa
Jessica

Crazy Good Street Corn Chicken Tacos

Juicy seasoned chicken tacos topped with charred corn avocado salsa and a creamy jalapeño lime cashew sauce.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 680 g boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon fine salt divided
  • 1/2 teaspoon black pepper
  • 2 ears fresh corn husks removed
  • 1 whole avocado diced
  • 1 small jalapeño sliced
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion finely diced
  • 1 whole lime juiced
  • 8 small corn tortillas
  • 1/2 cup raw cashews soaked and drained
  • 1/3 cup water plus more as needed
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 1/4 teaspoon onion powder

Equipment

  • Large bowl
  • Blender
  • Grill, grill pan, or heavy skillet
  • Tongs
  • Chef's knife

Method
 

  1. Mix chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, half the salt, and black pepper. Marinate for 30 minutes.
  2. Blend soaked cashews, water, jalapeño, garlic, lime juice, onion powder, remaining salt, and pepper until smooth. Thin with water if needed.
  3. Season the corn with oil, cumin, chili powder, salt, and pepper. Cook on a grill or skillet until tender and charred.
  4. Cook the chicken for 6 to 8 minutes per side, until it reaches 74°C. Rest for five minutes, then chop.
  5. Combine charred corn, avocado, red onion, cilantro, jalapeño, lime juice, and salt.
  6. Warm the corn tortillas, then fill with sauce, chicken, and corn avocado salsa. Garnish and serve immediately.

Notes

  • Pat chicken dry before seasoning for better browning.
  • Use frozen fire-roasted corn when fresh corn is unavailable.
  • Store chicken, salsa, sauce, and tortillas separately.