Name: Crispy Chicken Street Corn Tacos with Avocado Drizzle
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs; 1/2 cup buttermilk; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil spray (for air frying or baking); 2 ears corn, grilled and kernels removed (or 1 1/2 cups frozen corn, thawed); 2 tbsp mayonnaise; 2 tbsp sour cream or Greek yogurt; 1/4 cup cotija cheese, crumbled; 1/2 tsp chili powder; Juice of 1 lime; Salt to taste; 1 ripe avocado; 2 tbsp lime juice; 2 tbsp water; 1 tbsp olive oil; 1 clove garlic; Salt to taste; 8 small corn or flour tortillas, warmed; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

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Crispy Chicken Street Corn Tacos with Avocado Drizzle are a flavor-packed twist on taco night. I get golden, juicy chicken wrapped in warm tortillas, layered with creamy, zesty street corn, and topped with a smooth avocado drizzle. It’s the kind of meal that hits all the right notes—crunchy, creamy, tangy, and fresh.

Crispy Chicken Street Corn Tacos with Avocado Drizzle

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb boneless, skinless chicken thighs

½ cup buttermilk

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Olive oil spray (for air frying or baking)

For the Street Corn:

2 ears corn, grilled and kernels removed (or 1 ½ cups frozen corn, thawed)

2 tablespoon mayonnaise

2 tablespoon sour cream or Greek yogurt

¼ cup cotija cheese, crumbled

½ teaspoon chili powder

Juice of 1 lime

Salt to taste

For the Avocado Drizzle:

1 ripe avocado

2 tablespoon lime juice

2 tablespoon water

1 tablespoon olive oil

1 clove garlic

Salt to taste

Assembly:

8 small corn or flour tortillas, warmed

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Directions

I start by marinating the chicken thighs in buttermilk for at least 30 minutes, or even overnight if I plan ahead.

In a shallow bowl, I mix together panko, Parmesan, smoked paprika, garlic powder, salt, and pepper.

I remove the chicken from the marinade, let the excess drip off, and coat each piece in the panko mixture.

For cooking, I either air fry at 400°F (200°C) for 15 minutes, flipping halfway, or bake at 425°F (220°C) for 20-25 minutes until golden and crispy.

While the chicken cooks, I mix the street corn ingredients together in a bowl: grilled corn, mayo, sour cream or yogurt, cotija cheese, chili powder, lime juice, and a pinch of salt.

For the avocado drizzle, I blend all ingredients until smooth—avocado, lime juice, water, olive oil, garlic, and salt.

To assemble, I slice the crispy chicken and fill the warm tortillas with chicken, a scoop of street corn, and a drizzle of avocado sauce. I top everything with chopped cilantro and serve with lime wedges.

Servings and timing

Servings: 4

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes

Calories per serving: 390 kcal

Variations

I sometimes swap chicken thighs for chicken tenders or breasts for a leaner option.

If I want more heat, I add diced jalapeños to the corn mix or a splash of hot sauce to the avocado drizzle.

For a vegetarian version, I use crispy tofu or roasted cauliflower instead of chicken.

When I need gluten-free tacos, I go for corn tortillas and gluten-free panko.

Storage/Reheating

I store leftover components separately in airtight containers. The chicken stays crisp best when stored without any sauce—reheating it in the air fryer or oven helps maintain the crunch. The street corn and avocado drizzle should be kept in the fridge and used within 2–3 days. I reheat the tortillas in a skillet or microwave just before serving.

FAQs

How do I make the chicken extra crispy?

I make sure to press the panko mixture firmly onto the chicken and avoid overcrowding in the air fryer or oven so everything crisps up evenly.

Can I make this ahead of time?

Yes, I prep the components—marinate the chicken, mix the corn, and blend the drizzle—a day in advance. Then, I cook and assemble fresh when it’s time to eat.

What can I use instead of cotija cheese?

I swap in feta cheese or even Parmesan if I don’t have cotija on hand. It still adds that salty bite.

Are these tacos spicy?

They’re mild as-is, but I can easily spice things up with extra chili powder or hot sauce.

Can I freeze the cooked chicken?

Yes, I freeze the cooked chicken once cooled, then reheat it in the oven or air fryer to bring back the crisp texture.

Conclusion

Crispy Chicken Street Corn Tacos with Avocado Drizzle are one of my favorite ways to level up taco night. The crispy chicken, creamy corn, and fresh avocado sauce make every bite exciting and satisfying. Whether I’m serving these at a casual dinner or a summer get-together, they always hit the spot.

📖 Recipe:

Crispy Chicken Street Corn Tacos with Avocado Drizzle

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Halal

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Description

Crispy Chicken Street Corn Tacos with Avocado Drizzle are a flavorful twist on taco night, featuring air-fried or oven-baked crispy chicken, creamy street corn, and a fresh avocado sauce, all wrapped in warm tortillas.

Instructions

Marinate chicken thighs in buttermilk for at least 30 minutes or overnight.
In a shallow bowl, mix panko, Parmesan, smoked paprika, garlic powder, salt, and pepper.
Remove chicken from marinade, let excess drip off, and coat with panko mixture.
Air fry at 400°F (200°C) for 15 minutes, flipping halfway, or bake at 425°F (220°C) for 20-25 minutes until crispy.
In a bowl, mix corn, mayonnaise, sour cream or yogurt, cotija cheese, chili powder, lime juice, and salt to make street corn.
Blend avocado, lime juice, water, olive oil, garlic, and salt until smooth to make the avocado drizzle.
Slice crispy chicken and fill tortillas with chicken, street corn, and avocado drizzle.
Top with chopped cilantro and serve with lime wedges.