Street Food Delight: Corn and Chicken Tacos Done Right

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: queso fresco

Nutritional yeast is lower in calories and adds a cheesy flavor.

Cut boneless skinless chicken thighs into strips about half to three-quarters of an inch wide.

In a bowl, add chicken strips with 1-2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of coriander, 1 teaspoon of oregano, 1 teaspoon of cumin, 1/4 teaspoon of cayenne, 1 teaspoon of turmeric, salt to taste, and ground black pepper.

Massage and mix the chicken until well combined and fragrant.

Set the chicken aside in the fridge for about half an hour (or overnight if desired).

Remove husks from fresh corn and clean them, then spray with olive oil (or butter), and season with chili powder, salt, and black pepper.

Grill the corn on the grill for about 15-20 minutes until tender.

Once grilled, set the corn aside to cool for a few minutes.

Grill the marinated chicken on the hot grill in batches, turning occasionally until beautifully grilled and golden brown.

Slice the cooled corn off the cob into a bowl.

Cube fresh tomatoes and add them to the corn.

Slice avocados and add them to the mixture.

Chop and add fresh Spanish onion and jalapeño to the corn mixture.

Chop fresh cilantro and add it to the bowl along with salt to taste and a few cracks of pepper.

Roll a fresh lime to loosen it, slice it in half, and squeeze the juice into the mixture.

Mix all ingredients together until well combined.

Grill tortillas on the grill for about 2-3 minutes on each side.

Place a tortilla on an upside-down muffin pan and push down in the center with tongs to form a taco shape.

Fill the taco with grilled chicken and the fresh salsa mixture.

Drizzle with ranch dressing and top with more cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens