Description
Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch delight your taste buds with a fiesta of flavors.
Ingredients
Scale
- 2 cups cooked and shredded fried chicken
- 8 small corn tortillas
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- Fresh cilantro for garnish
- 1/2 cup ranch dressing
- 1 jalapeño, seeded and chopped
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt to taste
Instructions
- In a skillet over medium heat, add olive oil and corn kernels. Sprinkle with chili powder, garlic powder, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes until the corn is slightly charred. Remove from heat and set aside.
- In a small bowl, combine ranch dressing, chopped jalapeño, lime juice, lime zest, and a pinch of salt. Mix well and set aside.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, place a generous amount of fried chicken on each tortilla, followed by a scoop of the sautéed corn, shredded cabbage, and avocado slices.
- Drizzle with Jalapeño Lime Ranch and sprinkle with crumbled queso fresco. Garnish with fresh cilantro.
- Serve immediately and enjoy the fiesta of flavors!
Notes
- For an extra kick, add sliced pickled jalapeños on top of the tacos.
- If you prefer a vegetarian option, substitute the fried chicken with grilled portobello mushrooms or crispy tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg