Chili-seasoned chicken is topped with grilled street corn dip, roasted bell peppers, jalapenos and cotija cheese! You'll love this festive taco recipe!
jalapeño slices, chopped green onions, crumbled cotija cheese
Instructions
In a mixing bowl, add 2 tbsp. Avocado oil and all chicken seasonings. Whisk before adding diced chicken, tossing to coat. Let marinate 30+ minutes in refrigerator.
Heat grill or grill pan. Place corn cobs and quartered red bell pepper onto sheet pan. Drizzle with avocado oil, roll & toss to coat, then season well with kosher salt and chili powder. Cook on grill or grill pan until soft with char marks. Let cool slightly before handling. Slice bell peppers thinner and place shucked grilled corn into bowl with remaining street corn ingredients, mixing well.
Let chicken sit at room temperature for 10 minutes before cooking to reduce oil splatters. Cook in sauté pan over medium heat for ~3 minutes a side, or until no longer pink through. Wipe pan with paper towel and use to heat tortillas on each side.
Assemble tacos by placing sliced bell peppers, cooked chicken, a scoop of street corn, more cotija cheese crumbles, jalapeño slices and green onions on top. Enjoy!!
Keyword chicken tacos, festive, mexican, street corn, tacos