Description
Mexican street corn meets crispy fried chicken in these irresistible tacos, blending smoky bacon and zesty jalapeño lime ranch. Layers of bold flavors and textures create a memorable meal you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups fried chicken strips or bites
- 4 ears street corn
- 1/2 cup cotija cheese
- 4 slices crispy bacon
- 6 corn or flour tortillas
Seasoning and Flavor Enhancers:
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno
Sauce and Optional Toppings:
- 1/2 cup jalapeno lime ranch dressing
- 1 avocado, sliced
- 1/4 cup diced red onion
- 2 tablespoons hot sauce
Instructions
- Crisp the chicken in hot oil until golden brown and thoroughly cooked, maintaining an internal temperature of 165°F, then let it rest on a wire rack.
- Char corn kernels on a grill or skillet until lightly blackened, creating smoky flavor and caramelized edges.
- Combine grilled corn with crumbled cotija cheese, fresh lime zest, and a sprinkle of chili powder, mixing until ingredients are evenly distributed.
- Render bacon in a skillet over medium heat until crispy and deep brown, then drain on paper towels and roughly chop into small pieces.
- Pulse ranch dressing with fresh jalapeños, lime juice, and chopped cilantro in a blender until smooth and vibrant green.
- Warm corn tortillas directly on stovetop flame or in a dry skillet for 30 seconds per side to enhance flexibility and flavor.
- Layer each tortilla with crispy fried chicken, topped with the zesty street corn mixture and crumbled bacon bits.
- Drizzle jalapeño lime ranch generously over the filled tacos, ensuring even coverage.
- Garnish with additional fresh cilantro, sliced jalapeños, and a wedge of lime for bright, citrusy notes.
- Serve immediately while ingredients are warm and tortillas remain soft and pliable.
Notes
- Swap chicken for grilled portobello mushrooms or crispy tofu to create a vegetarian version that’s equally mouthwatering and satisfying.
- Use gluten-free tortillas and ensure all seasonings are gluten-free to make this recipe completely celiac-friendly without losing any flavor intensity.
- Reduce spiciness by removing jalapeno seeds or substitute with milder green chiles for those who prefer less heat while maintaining zesty complexity.
- Prep ingredients ahead of time like pre-cooking bacon and chopping cilantro to streamline the assembly process and make cooking faster and more enjoyable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg