two plated Chicken Street Tacos with avocado, pickled onions, and corn salad

Chicken Street Tacos with Mexican Street Corn

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 15 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 8-10 1x
  • category Category: Chicken
  • method Method: Stovetop
  • cuisine Cuisine: Mexican


These easy Chicken Street Tacos are fresh and loaded with seasoned pan seared chicken, Mexican Street Corn Salad, Pickled Onions, and avocado. 



Street Taco Chicken:

  • 2 boneless skinless chicken breasts, finely diced
  • 2 boneless skinless chicken thighs, finely diced
  • 1 1/2 tablespoons of Smoky Chipotle Spice Blend
  • 1/4 teaspoon of salt
  • 1 tablespoon olive oil
  • 1 tablespoon avocado oil
  • 1 tablespoon of lime juice
  • 2 tablespoons fresh cilantro, chopped

Mexican Street Corn

  • 2 cups of cooked corn
  • 2 tablespoons of mayo
  • 2 tablespoons of green onion, chopped
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 to 1 teaspoon finely diced jalapeno (depending on your heat preference)
  • 1/4 cup cotija cheese, crumbled
  • 1 tablespoon fresh lime juice

Street Tacos:

  • 810 white corn tortillas
  • cooking spray
  • 1 avocado, sliced
  • Pickled Onions


  1. Make the Street Corn: To a medium bowl add corn, mayo, green onion, cilantro, chili powder, garlic powder, diced jalapeno, cojita cheese and lime juice – using a spoon mix everything together and set aside.
  2. Season Chicken: To a large bowl add finely diced chicken breast and chicken thighs along with my smoky chipotle spice blend, salt and olive oil. Using a spoon toss everything together until all the chicken is well coated.
  3. Cook Chicken: Heat a large skillet to medium-high heat, add in avocado oil and seasoned chicken. Cook for 2-3 minutes until there is a nice sear on the chicken and toss. Cook an additional 3-4 minutes stirring throughout. Remove from heat. Finish with lime juice and fresh cilantro.
  4. Heat Corn Tortillas: Heat a large skillet to medium-high heat. Spray with cooking spray and add in corn tortillas. Heat for 1 minute per side until they are warm. Repeat process.
  5. Assemble Tacos: To your warm tortillas add chicken, Mexican street corn, sliced avocado and pickled onions. Garnish with more cilantro and cotija cheese.


  • Serving Size: 2 tacos
  • Calories: 491
  • Sugar: 3 g
  • Sodium: 609 mg
  • Fat: 34 g
  • Saturated Fat: 4 g
  • Carbohydrates: 33 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 107 mg

Keywords: best chicken tacos, easy Mexican recipes, Mexican street tacos