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Chicken Elotes Tacos

The best hybrid of tacos and mexican street corn, elotes!
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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

Filling

  • 1 lbs Chicken Breast cubed
  • 1 cup Frozen Corn rinsed and drained
  • 4 tbsp Butter

Chicken Marinade

  • 2 tbsp Olive Oil
  • ½ Of a Lime juice
  • 1 tsp Mexican Pollo Seasoning
  • 1 tsp Chilli Powder
  • 1 tsp Garlic Powder

Lime Mayo

  • ½ cup Mayonnaise
  • ½ Of a Lime juice
  • Dash of Salt

Toppings

  • 8 Corn Tortillas
  • Diced Red Onion
  • Finely Chopped Cilantro
  • Cotija Cheese
  • Tajin

Instructions
 

  • Prepare and dry the chicken, cut into cubes.
  • In a medium size bowl, combine the chicken with all the ingredients in the chicken marinade section. Coat the chicken well and refrigerate for at least 30 minutes and up to 2 hours.
  • Heat a pan to medium high heat and melt the butter, add the chicken. Once it starts to brown, add the corn, a little more butter and some extra pollo seasoning. Cook until the chicken and corn have a little char.
  • Remove the chicken and corn from the pan and warm corn tortillas in the same pan, let the tortillas soak up all the oil and flavor from the chicken/corn.
  • Assemble the tacos: load them up with all the toppings and lime mayo. Serve immediately.
    Enjoy this with salsa, chips, beans and rice.
Keyword chicken, corn, elotes, mexican chicken, tacos