If you’re on the hunt for a fresh, flavorful taco night upgrade, these Crispy Chicken Street Corn Tacos with Avocado Drizzle are here to shake up your dinner routine. Packed with juicy spiced chicken, vibrant street corn salad, and a cool avocado crema, these tacos are colorful, crave-worthy, and ready in just 30 minutes. Perfect for summer BBQs, Taco Tuesdays, or anytime you want something zesty and satisfying!
💼 Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt & pepper to taste
For the Street Corn Filling:
- 1 cup corn (fresh, canned, or thawed from frozen)
- 1/3 cup red onion, finely diced
- 1/4 cup cotija or feta cheese (optional)
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
For the Avocado Drizzle:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 garlic clove
- Salt to taste
- 2 tbsp water (or more to thin)
To Serve:
- 6 small corn tortillas
- Fresh cilantro for garnish
- Lime wedges
🍽️ Directions
1. Cook the Chicken
Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side until golden and fully cooked. Let rest, then slice thinly.
✨ Pro Tip: For extra crispiness, slice chicken and sear again in a hot pan for 1–2 minutes per side.
2. Make the Street Corn Salad
In a medium bowl, combine corn, red onion, lime juice, cotija or feta (if using), and chopped cilantro. Toss well and refrigerate until ready to use.
3. Blend the Avocado Drizzle
In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and water. Blend until smooth and creamy. Add more water as needed for desired drizzle consistency.
4. Warm the Tortillas
Heat tortillas on a dry skillet or over an open flame until slightly charred and flexible. Wrap in a clean towel to keep warm.
5. Assemble the Tacos
Fill each tortilla with sliced chicken, a scoop of street corn filling, and a drizzle of avocado sauce. Garnish with fresh cilantro and an extra squeeze of lime.
⏱️ Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
🍽️ Servings
- Makes 6 tacos (serves 2–3)
🚀 Why You’ll Love This Recipe
- Fresh & vibrant: A colorful plate full of fresh veggies and herbs
- Quick & easy: On the table in half an hour
- Healthy-ish: Lean chicken, probiotic-rich yogurt, and fiber-filled corn
- Totally customizable: Swap in shrimp, beef, or roasted veggies
Crispy Chicken Street Corn Tacos with Avocado Drizzle
- Total Time: 30 minutes
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt & pepper to taste
For the Street Corn Filling:
- 1 cup corn (fresh, canned, or thawed from frozen)
- 1/3 cup red onion, finely diced
- 1/4 cup cotija or feta cheese (optional)
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
For the Avocado Drizzle:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 garlic clove
- Salt to taste
- 2 tbsp water (or more to thin)
To Serve:
- 6 small corn tortillas
- Fresh cilantro for garnish
- Lime wedges
Instructions
Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side until golden and fully cooked. Let rest, then slice thinly.
✨ Pro Tip: For extra crispiness, slice chicken and sear again in a hot pan for 1–2 minutes per side.
2. Make the Street Corn Salad
In a medium bowl, combine corn, red onion, lime juice, cotija or feta (if using), and chopped cilantro. Toss well and refrigerate until ready to use.
3. Blend the Avocado Drizzle
In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and water. Blend until smooth and creamy. Add more water as needed for desired drizzle consistency.
4. Warm the Tortillas
Heat tortillas on a dry skillet or over an open flame until slightly charred and flexible. Wrap in a clean towel to keep warm.
5. Assemble the Tacos
Fill each tortilla with sliced chicken, a scoop of street corn filling, and a drizzle of avocado sauce. Garnish with fresh cilantro and an extra squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: Makes 6 tacos (serves 2–3)
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 22g
❓ FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will be extra juicy and flavorful. Adjust cooking time as needed.
How long does the avocado drizzle last?
It stays fresh in an airtight container in the fridge for up to 2 days. Press plastic wrap directly onto the surface to prevent browning.
Can I make these tacos vegetarian?
Absolutely! Use grilled mushrooms, black beans, or roasted cauliflower instead of chicken.
Is it spicy?
Not by default. Add jalapeños or hot sauce if you like heat.
What can I serve with these tacos?
Try with Mexican rice, chips & salsa, or a simple cucumber salad for a balanced meal.