Street Corn Chicken Tacos
Sazon-grilled chicken meets charred corn salsa and creamy jalapeño lime cashew sauce in these ultimate summer tacos.
Equipment
- Skillet or grill pan
- High-speed blender
- Mixing bowls
- Chef's knife
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon sazon seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- 3 cups fresh corn kernels about 4-5 ears
- 1 cup diced avocado
- 1/2 cup finely diced red onion
- 1 jalapeño seeded and minced, for salsa
- 1/2 cup fresh cilantro chopped
- 2 tablespoons lime juice for salsa
- 1 cup raw cashews soaked in hot water 30 minutes
- 1 jalapeño seeded, for sauce
- 1/4 cup water plus more as needed
- 12 corn or flour tortillas warmed
- 1/2 cup cotija or feta cheese crumbled
- lime wedges for serving
Instructions
- Soak cashews in hot water for 30 minutes. Drain and blend with 1 jalapeño, lime juice, water, garlic powder, and salt until smooth. Set aside.
- In a bowl, combine chicken thighs, olive oil, sazon seasoning, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to coat.
- Grill or sear chicken over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
- Char corn kernels in a dry skillet over high heat until dark spots form, about 5-7 minutes. Transfer to a bowl.
- Add diced avocado, red onion, 1 minced jalapeño, cilantro, and lime juice to the corn. Season with salt and pepper. Mix gently.
- Warm tortillas in a dry skillet for 30 seconds per side. Assemble tacos with sliced chicken, street corn salsa, and cashew sauce.
- Top with cotija cheese, extra cilantro, and lime wedges. Serve immediately.
Notes
- >For crispier tacos, fry assembled tacos in a skillet for 1-2 minutes per side.
>Cashew sauce can be made 2 days ahead and refrigerated.
>Use frozen corn if fresh is not available, thaw and pat dry before charring.