Crazy Good Street Corn Chicken Tacos
Incredible street corn chicken tacos made with flavorful sazon grilled chicken, seasoned grilled corn, fresh avocado salsa and an addicting jalapeño lime cashew sauce. These delicious grilled street corn chicken tacos are the perfect summer recipe the whole family will love!
Ingredients
- for the sazon chicken
- 1 poundsboneless skinless chicken thighs
- 1 tablespoonsolive oil
- 1 teaspooncumin
- 1 teaspoonground coriander
- 1 teaspoonground turmeric
- ½ teaspoongarlic powder
- ½ teaspoonoregano
- optional: ¼ teaspoon cayenne (only if you like a little heat
- ½ teaspoonsalt
- freshly ground black pepper
- for the grilled corn
- 2 earscorn, washed
- 2 tspolive oil
- ½ teaspooncumin
- ½ teaspoonchili powder
- for the salsa
- 1avocado, diced
- 1jalapeno, thinly sliced
- ⅓ cupfinely diced cilantro
- ¼ cupfinely diced red onion
- 1lime, juiced
- freshly ground salt and pepper, to taste
- for the jalapeno lime cashew sauce
- ½ cupraw cashews
- ⅓ cupwater, plus more to thin if necessary
- 1 mediumjalapeno, seeded
- 1 clovegarlic
- 2 tablespoonsfresh lime juice
- ¾ teaspoonsalt
- ¼ teaspoononion powder
- freshly ground black pepper
- for serving
- 8soft corn tortillas
- extra thinly sliced jalapenos
- extra cilantro
Directions
- 1
Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- 2
Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
- 3
While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
- 4
Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
- 5
Now it’s time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
- 6
Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
- 7
Char your tortillas if you’d like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.