Description
Fiery Street Corn Chicken Tacos feature tender marinated chicken thighs grilled to perfection and topped with a smoky, spicy street corn salsa. Combined with a creamy jalapeño cashew sauce, fresh avocado, and vibrant cilantro, these tacos bring bold, layered flavors inspired by vibrant street food. Perfect for a flavorful weeknight dinner or casual entertaining, they deliver a delightful blend of smoky, spicy, and creamy elements wrapped in warm corn tortillas.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Street Corn Salsa
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
Cashew Jalapeño Sauce
- ½ cup raw cashews
- â…“ cup water, plus more to thin if needed
- 1 medium jalapeño, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
To Assemble
- 8 soft corn tortillas
- Extra thinly sliced jalapeños, for garnish
- Extra cilantro leaves, for garnish
Instructions
- Soak the cashews: Place raw cashews in warm water and let them soak for at least 2 hours to soften, or use a quick soaking method by soaking in very hot water for 15 minutes. This will create a creamy base for the sauce.
- Prepare the cashew jalapeño sauce: Drain the soaked cashews and add them to a blender along with ⅓ cup water, seeded jalapeño, garlic, lime juice, salt, onion powder, and freshly ground black pepper. Blend until completely smooth and creamy. Add more water if necessary to reach desired sauce consistency.
- Marinate the chicken: In a bowl, combine the chicken thighs with olive oil, cumin, ground coriander, turmeric, garlic powder, oregano, cayenne pepper if using, salt, and black pepper. Mix well to coat all chicken pieces thoroughly. Cover and let marinate for at least 30 minutes, or up to 24 hours in the refrigerator for more flavor.
- Prepare the corn: Brush the ears of corn with olive oil and sprinkle with cumin and chili powder evenly.
- Grill chicken and corn: Preheat grill or grill pan over medium-high heat. Grill the marinated chicken thighs until cooked through and juices run clear, about 6-8 minutes per side depending on thickness. Grill the corn alongside, turning occasionally, until charred and tender, about 10 minutes.
- Assemble the street corn salsa: Cut the grilled corn kernels off the cob and transfer to a bowl. Add diced avocado, thinly sliced jalapeño, diced cilantro, diced red onion, lime juice, salt, and freshly ground black pepper. Toss gently to combine.
- Warm the tortillas: Grill or heat the corn tortillas briefly until soft and pliable.
- Build the tacos: Slice grilled chicken into strips. Place chicken on warm tortillas, top with street corn salsa, drizzle with the cashew jalapeño sauce, and garnish with extra sliced jalapeños and fresh cilantro leaves.
Notes
- For a quicker cashew sauce, soak cashews in very hot water for 15 minutes instead of 2 hours.
- Adjust the cayenne pepper and jalapeños to your preferred spice level or omit to reduce heat.
- Leftovers can be stored separately to maintain freshness: chicken and corn salsa refrigerate up to 3 days, sauce up to 5 days.
- Can substitute chicken thighs with chicken breasts but thighs remain juicier and more flavorful.
- For gluten-free, ensure tortillas are certified gluten-free corn tortillas.
