Description
Fiery Street Corn Chicken Tacos combine juicy grilled chicken thighs marinated in a flavorful spice mix with smoky, spiced grilled corn salsa. Topped with a creamy, tangy jalapeno-cashew sauce and fresh vegetables, these tacos deliver a perfect balance of heat, zest, and freshness for a vibrant Mexican-inspired meal.
Ingredients
Scale
For the 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 (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Grilled Corn Salsa
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
For the Jalapeno-Cashew Sauce
- ½ cup raw cashews
- â…“ cup water, plus more to thin if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
For Assembly
- 8 soft corn tortillas
- Extra thinly sliced jalapenos (for garnish)
- Extra cilantro (for garnish)
Instructions
- Soften Cashews: Soak raw cashews in warm water for at least 2 hours to soften them, or use a quick soaking technique if short on time.
- Prepare Jalapeno-Cashew Sauce: Drain the soaked cashews and add them to a blender with â…“ cup water, seeded jalapeno, garlic, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend until the sauce is completely smooth. Add more water if needed to achieve desired consistency.
- Marinate Chicken: In a bowl, combine the chicken thighs with olive oil, cumin, ground coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and pepper. Mix thoroughly to coat evenly. Let the chicken marinate for at least 30 minutes or up to 24 hours in the refrigerator for maximum flavor.
- Season the Corn: Brush the ears of corn with olive oil, then sprinkle with cumin and chili powder evenly to coat.
- Grill Chicken and Corn: Preheat a grill to medium-high heat. Place the marinated chicken and seasoned corn on the grill. Cook the chicken until it reaches an internal temperature of 165°F (74°C) and is nicely charred, about 6-8 minutes per side depending on thickness. Grill corn, turning occasionally, until it is evenly charred and cooked through, about 10 minutes.
- Prepare Corn Salsa: Remove the corn kernels from the cob into a bowl. Add diced avocado, thinly sliced jalapeno, finely diced cilantro, red onion, lime juice, salt, and pepper. Mix carefully to combine and adjust seasoning to taste.
- Warm Tortillas and Assemble Tacos: Grill the corn tortillas briefly on the grill until warm and slightly charred. Slice grilled chicken into strips. To assemble each taco, layer sliced chicken, a generous scoop of the grilled corn salsa, a drizzle of jalapeno-cashew sauce, and garnish with extra sliced jalapenos and cilantro.
Notes
- If short on time, use hot water to soak cashews for 30 minutes instead of soaking for 2 hours.
- Seed jalapenos to reduce heat, or leave seeds for an extra spicy kick.
- Use chicken breasts if preferred, but thighs provide more juiciness and flavor.
- Adjust the amount of cayenne and jalapeno to control spiciness to your taste.
- For gluten-free, ensure the corn tortillas are certified gluten-free.
- Leftover jalapeno-cashew sauce can be refrigerated for up to 3 days.