Street Corn Chicken Tacos (Printable Recipe)
Grilled sazon chicken with charred corn, avocado salsa and creamy jalapeño lime cashew sauce in warm corn tortillas.
# Ingredients You'll Need:
→ For the sazon chicken
01 -
1 pound boneless skinless chicken thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon cumin
04 -
1 teaspoon ground coriander
05 -
1 teaspoon ground turmeric
06 -
½ teaspoon garlic powder
07 -
½ teaspoon oregano
08 -
¼ teaspoon cayenne (optional)
09 -
½ teaspoon salt
10 -
Freshly ground black pepper
→ For the grilled corn
11 -
2 ears of corn, washed
12 -
2 teaspoons olive oil
13 -
½ teaspoon cumin
14 -
½ teaspoon chili powder
→ For the salsa
15 -
1 avocado, diced
16 -
1 jalapeno, thinly sliced
17 -
⅓ cup finely diced cilantro
18 -
¼ cup finely diced red onion
19 -
1 lime, juiced
20 -
Freshly ground salt and pepper, to taste
→ For the jalapeno lime cashew sauce
21 -
½ cup raw cashews
22 -
⅓ cup water (plus more to thin if necessary)
23 -
1 medium jalapeno, seeded
24 -
1 clove garlic
25 -
2 tablespoons fresh lime juice
26 -
¾ teaspoon salt
27 -
¼ teaspoon onion powder
28 -
Freshly ground black pepper
→ For serving
29 -
8 soft corn tortillas
30 -
Extra thinly sliced jalapenos
31 -
Extra cilantro
# Steps to Follow:
01 -
Soak the cashews in 2 cups of warm water for at least 2 hours. Alternatively, place cashews in a pot with water over high heat, bring to a boil, then turn off the heat and let soak for 30 minutes. Drain.
02 -
Add soaked cashews, fresh water, jalapeno, garlic, lime juice, salt, onion powder, and pepper to a blender. Blend on high until smooth. Thin with additional water if needed. Set aside.
03 -
In a bowl, combine chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and pepper. Coat thoroughly and marinate for 30 minutes to 1 hour (or up to 24 hours).
04 -
Drizzle corn with olive oil and rub with chili powder, cumin, salt, and pepper.
05 -
Preheat grill to 400°F. Grill corn, turning occasionally until charred, about 15-20 minutes. Grill chicken thighs 6-8 minutes per side until fully cooked (165°F internal temperature). Transfer chicken to a plate, cover with foil to keep warm, and chop into bite-sized pieces.
06 -
Let corn cool slightly, then cut kernels off the cob. Combine with diced avocado, sliced jalapeno, chopped cilantro, diced red onion, lime juice, and salt and pepper. Mix well.
07 -
Char tortillas if desired. Top each tortilla with jalapeno lime cashew sauce, chicken, street corn mixture, extra jalapenos, and additional sauce. Serve and enjoy.
# Extra Tips:
01 -
To bake the chicken: Preheat oven to 350°F and bake for 25-30 minutes until internal temperature reaches 165°F.
02 -
To roast the corn: Season corn and roast on a foil-lined sheet at 375-400°F for 25 minutes.
03 -
See full post for customization and make-ahead options.