Description
These Fiery Street Corn Chicken Tacos combine juicy, spice-marinated grilled chicken thighs with charred Mexican street corn and a creamy cashew-lime sauce, all wrapped in soft corn tortillas. Bursting with layers of smoky, tangy, and spicy flavors, this recipe is a delicious twist on classic tacos perfect for a vibrant weeknight meal or weekend gathering.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Grilled Corn
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
For the Salsa
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Salt and freshly ground pepper, to taste
For the Cashew-Lime Sauce
- ½ cup raw cashews
- â…“ 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, to taste
Other Ingredients
- 8 soft corn tortillas
- Extra thinly sliced jalapenos (for garnish)
- Extra cilantro (for garnish)
Instructions
- Soak the cashews: Place the raw cashews in a bowl and cover them with warm water. Allow them to soak for at least 2 hours to soften. For a quicker method, soak in very hot water for 30 minutes.
- Prepare the cashew-lime sauce: Drain the soaked cashews and add them to a blender along with â…“ cup water, seeded jalapeno, garlic clove, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend until the mixture is completely smooth, adding more water if needed to reach a creamy consistency.
- Marinate the chicken: In a mixing bowl, combine the chicken thighs with olive oil, cumin, ground coriander, ground turmeric, garlic powder, oregano, optional cayenne, salt, and black pepper. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.
- Prepare the corn: Brush the ears of corn with olive oil and sprinkle with cumin and chili powder to season evenly.
- Grill corn and chicken: Preheat a grill to medium-high heat. Grill the chicken thighs for about 5-7 minutes per side or until cooked through and juices run clear. At the same time, grill the corn ears, turning occasionally until charred and tender, about 10 minutes.
- Make the salsa: Once the grilled corn has cooled slightly, cut the kernels off the cob into a bowl. Add diced avocado, thinly sliced jalapeno, cilantro, red onion, fresh lime juice, salt, and pepper. Toss gently to combine.
- Warm the tortillas: Grill the corn tortillas for about 30 seconds on each side until warm and pliable.
- Assemble the tacos: Place grilled chicken pieces on each tortilla, top with the grilled corn salsa, drizzle generously with the cashew-lime sauce, and garnish with extra sliced jalapenos and cilantro. Serve immediately and enjoy the fiery flavors.
Notes
- For a dairy-free and vegan version, substitute chicken with grilled portobello mushrooms or tofu.
- Soaking cashews longer results in a creamier sauce but quick soaking works well when short on time.
- Adjust the cayenne and jalapeno quantities to control the heat level as per your preference.
- Grilling the tortillas adds smoky flavor but warming them in a skillet is an alternative.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
