Mexican Street Corn Chicken Tacos

Ingredients

• 10 oz boneless, skinless chicken thighs
• 2 tbsp taco seasoning
• 1 tbsp olive oil
• 1 cup corn kernels (fresh or frozen)
• 1 lime
• 1/3 cup plain Greek yogurt
• 1 tbsp mayonnaise(optional)
• 1 cup cabbage (shredded)
• 1 tbsp jalapeño (finely diced)
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 tortillas (corn or flour)
• 2 tbsp cilantro (chopped)(optional)
• 1/4 cup cotija cheese (or crumbled feta)(optional)

Instructions

1. 1

   Prep (15 min): Shred cabbage, dice jalapeño, chop cilantro (if using), and cut lime into wedges. Pat chicken dry and season evenly with taco seasoning, black pepper, and a pinch of salt.

2. 2

   Cook chicken (15 min): Heat olive oil in a skillet over medium-high heat. Add chicken and cook 6–8 minutes per side (or until cooked through). Transfer to a plate, rest 3 minutes, then slice or shred.

3. 3

   Char corn (during chicken cook): In the same skillet (add a splash of oil if dry), add corn and cook 4–6 minutes, stirring occasionally, until browned in spots.

4. 4

   Make lime crema (while corn chars): Stir Greek yogurt with mayonnaise (if using), lime juice to taste, and a pinch of salt.

5. 5

   Quick slaw (while chicken rests): Toss cabbage with jalapeño, apple cider vinegar, and a pinch of salt.

6. 6

   Assemble tacos: Warm tortillas. Fill with chicken, top with charred corn, lime crema, slaw, and finish with cilantro and cotija (if using).