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Mexican Street Corn Tacos with Cajun Chicken
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4.67 from 3 votes

Street Corn Cajun Chicken Tacos

These Street Corn Cajun Chicken Tacos are a fun twist on taco night and the perfect end-of-summer meal using fresh corn on the cob!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, tex mex
Servings: 4 servings
Calories: 564kcal

Ingredients

  • 12 corn tortillas
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 2 tomatoes seeded and diced
  • 1/2 small red onion diced

Cajun Chicken

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp storebought Cajun seasoning

Street Corn

  • 4 cobs of corn
  • 1 tbsp olive oil
  • 1/2 cup sour cream
  • 1/4 cup crumbled feta or cotija cheese
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 2 cloves garlic minced
  • 2 tbsp chopped cilantro
  • 1/2 tsp salt
  • 1/4 tsp pepper

Garnishes

  • Cilantro
  • Limes
  • Jalapeno
  • Salsa
  • Sour cream

Instructions

  • Preheat BBQ to med-high heat, or oven to 425 F, and soak corn cobs for 15 minutes in a bowl of water.
  • Coat chicken in olive oil and cajun seasoning. Add to grill or oven once preheated and cook for 20-25 min until chicken reaches an internal temperature of 165 F.
  • Meanwhile, prepare other veggies and toppings. Brush corn with olive oil and grill or bake for 10-12 min. Remove and let cool, then cut all the corn off the cob and place into a large bowl. Toss with sour ceam, feta, lime juice, chili powder, garlic, cilantro, salt and pepper.
  • Brush corn tortillas with olive oil then grill for 2-3 min. Meanwhile, dice red onion and bell peppers. Saute in a skillet over high heat with some olive oil and salt & pepper for 2-3 minutes until charred.
  • Add chicken, bell peppers, red onion and street corn to tortillas in that order. Garnish with toppings of your choice and enjoy!

Notes

Make your own Cajun seasoning with spices you already have in your pantry.
Swap out the chicken breasts for thighs or any kind of ground meat.
I like corn tortillas but you can use flour tortillas or even lettuce wraps for a low-carb version.
Soak the corn in water before grilling to prevent the husks from burning.
Store the leftovers separately in the fridge for up 3-4 days. Reheat the chicken then assemble your tacos fresh.
Freeze the chicken for up to 3 months either raw and marinated or cooked.

Nutrition

Calories: 564kcal | Carbohydrates: 62g | Protein: 35g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 962mg | Potassium: 1201mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2899IU | Vitamin C: 51mg | Calcium: 185mg | Iron: 4mg