Juicy Chicken Smash Tacos with Mexican Street Corn
Ingredients
- 6 jumbo corn tortillas
- 1 pound ground chicken
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lime juice
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- dash black pepper
Mexican Street Corn:
- 1-1/2 cups corn
- 1/4 cup red onion (diced)
- 3 cloves garlic (minced)
Optional Taco Toppings:
- 1/3 cup cilantro lime crema
- 2 ounces cotija cheese
- 1/2 cup tomatoes (diced)
- 1 avocado
- 1/2 cup black beans
Instructions
Mexican Street Corn:
- Heat 1 tablespoon light olive oil in a large skillet over medium-high heat. Add 1 cup corn and 1/4 cup diced red onion, sautéing for 3-4 minutes until the corn starts to get golden. Add 3 minced garlic cloves and stir for another minute until fragrant and roasted. Transfer the mixture to a plate to cool while you prepare the chicken.
Chicken Smash Tacos:
- Add 1 pound ground chicken to a large bowl. Sprinkle 1/2 teaspoon cumin, 1 tablespoon Worcestershire sauce, 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and a dash of pepper over the chicken. Mix thoroughly by hand until all seasonings are evenly distributed. Using the back of a large spoon, spread the seasoned chicken mixture evenly onto 6 large corn tortillas, pressing it all the way to the edges.
- Heat 1 tablespoon light olive oil in the same skillet over medium-high heat. Carefully place one chicken-topped tortilla into the skillet, chicken-side down. For extra crispiness, place a flat-bottomed glass bowl or small plate on top as a weight. Cook for 1-2 minutes until the edges of the chicken start to brown and crisp up.
- Flip the taco over and cook for 30 seconds more to lightly toast the bottom of the tortilla. Transfer to a cooling rack placed on a baking sheet to prevent the bottom from getting soggy. Repeat with remaining tacos.
- Layer each taco with the roasted Mexican street corn, diced avocado, black beans, cotija cheese, diced tomato, and cilantro lime crema. Serve immediately while the chicken is still warm and crispy.
Video
Notes
Don't overcook the chicken: Since the chicken is spread so thin, it only needs 1-2 minutes per side - watch for browning edges as your cue to flip.
Spread chicken to the edges: This ensures you get chicken in every bite and creates an even cooking surface for the best texture.
Let the corn cool slightly: This prevents the other fresh toppings from wilting when you assemble your tacos.
Use a cooling rack: Placing cooked tacos on a cooling rack prevents soggy bottoms while keeping them warm under a baking sheet lid.
Did you make this recipe?Please let me know in the comments below how it turned out :)