Tacos with Street Corn con Pollo de Pollo de Pollo de Pollo de Pollo

Flavorful shredded chicken, a charred corn salsa, and a hearty drizzle of avocado cilantro lime sauce and crumbled cotija cheese are piled onto corn tortillas. They’re tacos made with Mexican street corn!

One of my favorite food sayings is: It’s acceptable to fall apart now and again. Tacos crumble, yet we still eat them.

In that way, I greatly identify with tacos, but don’t we all?

There isn’t a taco that I wouldn’t eat, but these Mexican street corn chicken tacos are at the top of my list.

Why these tacos are my favorite

  • We were using corn tortillas, which I usually prefer over wheat tortillas.
  • The shredded chicken is moist and tasty, with a hint of spice that isn’t overpowering. You could always add extra spice to make it hotter!
  • Since corn is my favorite vegetable, I use it in my salsa (along with avocado, cilantro and scallions). If you think I’m exaggerating, consider this: I make corn ice cream. Oh… yeah.
  • I prepare my own sauce with avocado, cilantro, and lime to sprinkle over top for more avocado flavor.
  • To top it all off, I like to add a generous dollop of cotija cheese (my favorite cheese)

How to make the avocado cilantro lime sauce

This sauce is incredibly simple to prepare if you have a blender (affiliate link). Just combine all of the ingredients in a blender and puree! Other from peeling the avocado and garlic, little additional preparation is required.

You will require:

  • avocado
  • cilantro
  • mayonnaise, sour cream, or Greek yogurt
  • extra virgin olive oil
  • peeled garlic
  • lemon juice
  • pepper and salt

This sauce is delicious on tacos, but it also works well as a salad dressing or vegetable dip! Save it in a jar in the fridge to use in other recipes.

How to make shredded chicken

Don’t be put off by the prospect of creating your own shredded chicken! My favorite approach is to bake chicken breasts and then shred them with the meat claws (aff link) we received as a wedding gift.

For detailed directions and step-by-step images on how to create shredded chicken, see this page.

After preparing the shredded chicken, sauté it with onion, garlic, cumin, chili powder, paprika, and freshly squeezed lime juice and zest.

They’ll be injected with just enough flavor and spice, and you may easily adjust them to your own tastes. If you want additional heat, add a bit more of your preferred spices!

How to make homemade taco seasoning

To save yourself a step in the future, combine your spices and store them in an airtight jar to use on meat for your next tacos! Because we all know there will be more tacos.

You’ll simply need to make a few changes to keep it shelf stable for a time. This will yield enough for one additional batch of this recipe:

  • 1 teaspoon onion powder (instead of chopped)
  • 4 tsp. garlic powder (instead of minced) 1
  • 2 tsp cumin, ground
  • 1 tablespoon chili powder
  • teaspoonpaprika

How to make avocado corn salsa

  1. The first step is to sauté the corn until it has a lovely sear.
  2. If you have access to a grill, sprinkle the corn with oil, salt, pepper, and chili powder and cook it on the cob until charred, then remove the kernels from the cob.
  3. Toss or whisk together the roasted corn, diced avocado, cilantro, scallions, and lime juice in a mixing dish.

You might save time if you already have guacamole in the fridge! To complete your guacamole, add charred corn, cilantro, and scallions.

Assembling your tacos

Except from actually eating them, this is the greatest part. I like making my own meals since it allows me to personalize every part of what I eat.

You are not have to stack your components in this sequence, but this is my personal preference from bottom to top:

  • Corn tortilla, warmed
  • a mound of shredded chicken
  • A satisfying scoop of avocado salsa
  • a handful of cotija cheese crumbles
  • A generous smear of avocado cilantro lime sauce

Crucial question: Should you create each taco one at a time as you eat your way down the stack, or do you assemble them all at once to guarantee an equal amount of fillings?

It should come as no surprise that I fell into the latter category. My spouse is a one-at-a-time type, which proves that marriage is full of compromises.

I jest, I kid, but it does make me nervous, because what if he comes to his final taco and just has a smidgeon of chicken? What if there’s much too much salsa left?

These are the things that cause me worry, even though I am well aware that they are not true issues.

Make nachos instead!

If you don’t have tortillas or want to try something else, place the contents and toppings on a sheet pan of nacho chips and broil for a few minutes. Very wonderful.

So go prepare some tacos and remember that you love them even if they fall apart!

Mexican Street Corn Chicken Tacos

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Prep Time: 25mins
Cook Time: 25mins
Total Time: 50mins
Servings: 8tacos
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Corn tortillas are loaded with flavorful shredded chicken, a charred corn salsa, and topped with a hearty drizzle of avocado cilantro lime sauce and crumbled cotija cheese. They’re Mexican street corn turned into tacos!


Avocado cilantro lime sauce

  • a peeled avocado
  • 1Tablespooncilantro
  • 1 cup sour cream, mayonnaise, or Greek yogurt
  • 1 teaspoon olive oil
  • 1 teaspoon peeled garlic
  • Fresh lime juice squeezed
  • seasoned with salt & pepper

Avocado corn salsa

  • 1 teaspoon olive oil
  • 1 cup corn kernels, around 2 cobs
  • 1 tsp chili powder
  • teaspoonsalt
  • 1 tsp ground pepper
  • 1 peeled and sliced ripe avocado
  • sliced cupscallions (or 2 tablespoons chives)
  • 1 cup chopped cilantro
  • A generous squeeze of lime juice
  • seasoned with salt & pepper


  • 3 tbsp. olive oil, split
  • 1 chopped onion
  • minced 2 cloves garlic
  • 2 tsp cumin, ground
  • 1 tablespoon chili powder
  • teaspoonpaprika
  • 1 pound chicken breasts, 3 cups shredded cooked chicken Have a look at the notes below
  • 1 cup lime juice, freshly squeezed
  • One lime zest
  • seasoned with salt & pepper


  • Cotija is a kind of cheese.
  • Lemon wedges
  • 8 to 10 corn tortillas


Avocado cilantro lime sauce

  • 2 avocados, 1 teaspoon cilantro, 1 teaspoon sour cream, 1 teaspoon olive oil, and 1 teaspoon garlic Lime juice, freshly squeezed seasoned with salt & pepper

    In a food processor or blender, combine all of the ingredients and pulse until smooth.

  • If it’s too thick, add a teaspoon of water at a time and pulse to mix. Repeat until the required consistency is obtained. Set aside.

Avocado corn salsa

  • Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.
    1 teaspoon of olive oil
  • 2 cup kernels of corn

    Stir in the corn kernels until they begin to brown (5-10 minutes).
    1 1

  • 8 tsp black pepper
    12 teaspoon chili powder, 8 teaspoon salt 1
    Stir in the chili powder, salt, and pepper to coat and blend. Wipe out the pan and transfer to a medium bowl (youll use it for the chicken prep).
  • two cups cilantro A generous squeeze of lime juice, seasoned with salt & pepper
    4 cup chopped scallions 1
    Toss or whisk together the avocado, scallions, cilantro, and lime juice in a mixing bowl. Set aside and season with salt and pepper to taste.
    1 avocado (ripe), 1

Shredded chicken

  • 1 tablespoon olive oil, heated in a large saucepan over medium heat.
    3 teaspoons olive oil
  • 2 paprika teaspoon

    Sauté the onion until softened. Stir in the garlic, cumin, chili powder, and paprika until fragrant, approximately 1 minute.
    1 cup onion, 2 garlic cloves, 2 tablespoons cumin, 1 teaspoon chili powder

  • 4 cup freshly squeezed lime juice, 1 lime zest seasoned with salt & pepper

    Stir in the remaining 2 tablespoons olive oil and the shredded chicken to coat. Stir in the lime juice and zest to mix. Season with salt and pepper to taste. Cover and set aside in a medium bowl.
    3 tbsp olive oil, 3 cups shredded cooked chicken, 1 tbsp


  • Heat tortillas according to your preference. I stack them in a small preheated pot, cover, and cook for 5-10 seconds. The stack is then turned over, covered, and heated for another 5-10 seconds. Place to a tortilla warmer or covered bowl until ready to serve.
    a dozen corn tortillas
  • To assemble, layer each tortilla with chicken, salsa, sauce, crumbled cotija cheese, and a lime slice for squeezing. Enjoy!
    Lime wedges, Cotija cheese


Shredded chicken: You can use a pre-cooked rotisserie chicken and shred it, but my preferred method is to bake 1 pound of chicken breasts and season it myself – see this post with detailed instructions and step by step photos on how to make your own shredded chicken.

Nutrition Facts

Calories: 328kcal | Carbohydrates: 24g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 483mg | Fiber: 6g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg


What is Mexican street corn made of?

Recipe for Mexican Street Corn. Mexican Street Corn is a popular Mexican street snack created by cooking corn on the cob and then covering it with a combination of mayonnaise, sour cream, cotija cheese, chili pepper, and lime.

What are Mexican street tacos made of?

A street taco is just a conventional Mexican taco prepared on a corn tortilla and topped with meat, onions, and cilantro. Traditional or Mexican street tacos do not have cheese, tomatoes, or lettuce.

Does Mexico have chicken tacos?

Tacos de Pollo with Pollo

The fillings for authentic Mexican street food tacos vary based on the locale. Tacos may include a broad range of ingredients, ranging from rice to beans to meat to veggies. Chicken is a filling that is immensely popular both in and outside of Mexico.

What is a substitute for cotija cheese?

Feta cheese is the finest like-for-like alternative for cotija cheese overall. You may use it in the same way as you would cotija (either as a filling or garnish). It has a similar crumbly texture, salty and mild taste, and is available at most local supermarkets. It’s also less expensive than cotija!

What is cotija cheese used for?

Cotija softens with heat but does not melt, making it ideal for crumbling and sprinkling. Of course, it’s most often used in Mexican cooking—as a finishing touch on enchiladas, nachos, tacos, chilaquiles, or posole.

Why do street tacos have two tortillas?

The second tortilla, however, may be utilized to build another taco with any ingredients that run out the side, according to one common theory. Other reasons include avoiding a tortilla from splitting or having a very wet filling, and some do it simply because corn tortillas are tasty – can’t argue with that!

What do authentic Mexican tacos have?

These tacos are not like the ones Americans ate in the twentieth century. There isn’t any cheese or lettuce. Soft corn tortillas are filled with genuinely flavored beef, cilantro, radish slices, grilled onion, and a variety of fiery sauces.

What do authentic Mexican tacos have on them?

The most important genuine Mexican taco topping is definitely lime. A squeeze of lime provides a touch of acid that delightfully complements the other tastes of a taco. Onions, cilantro, pico de gallo, sliced radishes or cucumbers, avocado, and chile peppers are additional common taco toppings.

What is Mexican chicken taco called?

Tacos de Pollo o de Pollo

Pollo is Spanish for chicken. This is also a popular taco filling. Chicken is marinated and then sliced into little pieces, making it the ideal taco stuffing.

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