Mexican Street Corn Chicken Tacos

Corn tortillas are loaded with flavorful shredded chicken, a charred corn salsa, and topped with a hearty drizzle of avocado cilantro lime sauce and crumbled cotija cheese. They’re Mexican street corn turned into tacos!

subheading: Avocado cilantro lime sauce:

½ avocado, peeled

1 Tablespoon cilantro

1 Tablespoon sour cream, mayonnaise or Greek yogurt

1 Tablespoon olive oil

1 teaspoon garlic, peeled

Squeeze of fresh lime juice

Salt and pepper

Avocado corn salsa

1 Tablespoon olive oil

1 ½ cups corn kernels, about 2 cobs

½ teaspoon chili powder

⅛ teaspoon salt

⅛ teaspoon ground black pepper

1 ripe avocado, peeled and chopped

¼ cup scallions, sliced (or 2 tablespoons chives)

½ cup cilantro, chopped

Big squeeze of lime juice

Salt and pepper

subheading: Chicken:

3 Tablespoons olive oil, divided

1 cup onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon ground paprika

3 cups shredded cooked chicken, about 1 pound chicken breasts - see notes below

¼ cup freshly squeezed lime juice

Zest of one lime

Salt and pepper

subheading: Toppings:

Cotija cheese

Lime wedges

8 to 10 corn tortillas

Directions at stressbaking.com

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