Description

These Crispy Chicken Tacos with Street Corn & Avocado are loaded with crunchy fried chicken, creamy smoky street corn, and a smooth avocado drizzle. They bring bold, comforting food truck flavors straight to your kitchen.

Ingredients

2 large chicken breasts, cut into strips

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

8 small flour or corn tortillas

1 1/2 cups corn kernels (fresh, canned, or grilled)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 teaspoon chili powder (for corn mixture)

1 tablespoon lime juice

1/4 cup crumbled cotija cheese

2 tablespoons chopped fresh cilantro

1 ripe avocado

1/4 cup Greek yogurt

1 tablespoon lime juice (for drizzle)

1 tablespoon chopped cilantro (for drizzle)

Salt to taste

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Instructions

Soak the chicken strips in buttermilk for at least 20 minutes to tenderize and flavor the meat.
In a bowl, mix the flour, chili powder, smoked paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a deep skillet over medium heat. Remove the chicken from the buttermilk, dredge in the seasoned flour, and fry in batches for 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain.
In a separate bowl, combine the corn, mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and chopped cilantro. Stir until evenly coated.
Blend the avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt until smooth and creamy to make the drizzle.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Assemble the tacos by adding crispy chicken, a spoonful of street corn mixture, and a drizzle of avocado sauce. Garnish with extra cilantro or cheese if desired and serve immediately.

Notes

For a lighter option, substitute grilled or baked chicken for fried.

Add cayenne pepper or hot sauce for extra heat.

Store chicken, corn mixture, and avocado drizzle separately in airtight containers for up to 3 days.

Reheat chicken in a 350°F oven or air fryer to maintain crispiness.

Use gluten-free flour and certified gluten-free tortillas to make this recipe gluten-free.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 95 mg