Juicy Chicken Smash Tacos with Mexican Street Corn

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Roast 1 and 1/2 cups of corn in a cast iron pan over medium-high heat with 1 tablespoon of light olive oil.

Add 1/4 cup of chopped red onion, a few pinches of salt, and a couple of dashes of pepper to the corn.

Cook for about 3 minutes without stirring to allow the corn to brown on the bottom.

Stir the corn and onion mixture, then cook for another minute.

Add 2 cloves of minced garlic to the corn mixture and cook until fragrant, then transfer to a plate to cool.

In a bowl, combine 1 pound of ground chicken with 1 tablespoon of Worcestershire sauce, 3 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1 tablespoon of lime juice.

Mix the chicken mixture by hand until well combined.

Divide the chicken mixture into six equal portions and spread each portion onto a jumbo corn tortilla.

Heat a pan over medium to high heat and add light olive oil.

Place the tortilla with the chicken mixture in the pan and press down with a heat-proof glass jar or meat weight.

Cook for about 1 to 1.5 minutes until the sides of the chicken turn golden brown.

Carefully flip the taco and cook for an additional 30 seconds to toast the bottom side of the tortilla.

Transfer the cooked taco to a cookie sheet layered with a cooling rack to prevent sogginess.

Repeat the cooking process for the remaining tacos.

Load the tacos with finely shredded lettuce, a few spoonfuls of Mexican street corn, black beans, cilantro, slices of fresh avocado, cotija cheese, and fresh tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens