Description
Mexican-inspired corn chicken tacos bring zesty flavors to your dinner table. Crispy corn tortillas cradle seasoned chicken, fresh toppings, and creamy sauce, creating a quick and delicious meal perfect for spice lovers.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless skinless chicken thighs
Spices for Chicken:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- Optional: ¼ teaspoon cayenne pepper
- Freshly ground black pepper
Corn and Toppings:
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Salsa Components:
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- ⅓ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Freshly ground salt and pepper
Jalapeno Lime Cashew Sauce:
- ½ cup raw cashews
- ⅓ cup water (plus more to thin if necessary)
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper
Serving:
- 8 soft corn tortillas
- Extra thinly sl
Instructions
- Craft the zesty cashew sauce by soaking raw cashews in warm water for 2 hours or quickly boiling them for 30 minutes. Drain thoroughly.
- Blend softened cashews with fresh water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper until silky smooth. Adjust liquid for desired consistency and set aside.
- Massage chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt, and black pepper. Allow flavors to meld for 30 minutes to 24 hours.
- Prepare corn by rubbing with olive oil, cumin, chili powder, salt, and pepper.
- Fire up the grill to 400°F and cook corn and chicken simultaneously. Rotate corn until charred and caramelized, approximately 15-20 minutes.
- Grill chicken thighs 6-8 minutes per side until internal temperature reaches 165°F. Rest meat under foil, then slice into bite-sized morsels.
- Transform grilled corn into vibrant salsa by combining kernels with diced avocado, jalapeno slivers, cilantro, red onion, lime juice, salt, and pepper.
- Lightly char tortillas on grill or open flame for enhanced flavor.
- Assemble tacos by spreading cashew sauce, layering chopped chicken, topping with corn salsa, and garnishing with extra jalapenos and cilantro.
- Finish with an additional drizzle of creamy cashew sauce before serving.
Notes
- Cashew Sauce Prep Hack: Boiling cashews cuts soaking time from 2 hours to just 30 minutes, perfect for quick meal preparation.
- Chicken Marination Magic: Longer marinating time (up to 24 hours) intensifies flavor depths, transforming ordinary chicken into a taste sensation.
- Grilling Pro Tip: Ensure chicken reaches 165°F internal temperature to guarantee safe and perfectly cooked meat every single time.
- Corn Charring Technique: Rotating corn during grilling creates beautiful caramelized marks and enhances natural sweetness and smoky flavor profile.
- Salsa Freshness Factor: Allowing grilled corn to cool slightly before cutting prevents burning fingers and maintains optimal texture for the salsa.
- Tortilla Transformation: Charring tortillas adds a delightful smoky dimension, elevating the entire taco experience with minimal extra effort.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 90 mg