BARBECUE CHICKEN STREET CORN TACOS
These Barbecue Chicken Street Corn Tacos are bursting with smoky, sweet, and tangy flavours. Topped with creamy street corn salad, they make a fun and delicious meal perfect for busy nights or casual gatherings.
Ingredients
For the Chicken:
- 2 cups cooked shredded chicken
- ½ cup barbecue sauce
For the Street Corn Salad:
- 1 cup corn kernels fresh, canned, or frozen and thawed
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ¼ cup crumbled cotija cheese
- 1 tablespoon lime juice
- ½ teaspoon chilli powder
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
For Assembling:
- 8 small corn or flour tortillas
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
Prepare the Chicken:
- In a skillet over medium heat, combine the shredded chicken and barbecue sauce. Stir until heated through. Set aside.
Make the Street Corn Salad:
- In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, lime juice, chilli powder, paprika, and cilantro. Season with salt and pepper to taste.
Assemble the Tacos:
- Warm the tortillas. Fill each tortilla with barbecue chicken, then top with a generous spoonful of street corn salad.
Garnish and Serve:
- Sprinkle with extra cilantro and serve with lime wedges on the side.
Notes
Make Ahead:
Prepare the chicken and street corn salad ahead and store separately. Assemble when ready to serve. Customizing the Flavor:
Use spicy barbecue sauce for a kick or add pickled jalapeños for extra heat. Serving Suggestions:
Pair with chips and salsa or a simple side salad for a complete meal. Allergy-Friendly Options:
Use dairy-free mayo and cheese to make it suitable for dairy-free diets. Storage Tips:
Store leftover chicken and corn salad separately in airtight containers in the fridge for up to 3 days.
Prepare the chicken and street corn salad ahead and store separately. Assemble when ready to serve. Customizing the Flavor:
Use spicy barbecue sauce for a kick or add pickled jalapeños for extra heat. Serving Suggestions:
Pair with chips and salsa or a simple side salad for a complete meal. Allergy-Friendly Options:
Use dairy-free mayo and cheese to make it suitable for dairy-free diets. Storage Tips:
Store leftover chicken and corn salad separately in airtight containers in the fridge for up to 3 days.