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+ servings
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5 from 2 votes

Mexican Corn and Chicken Tacos

Mexican Corn and Chicken Tacos are delicious tacos with marinated chicken, topped with a mexican corn salsa, creamy chili sauce, avocado and cotija cheese! 
Prep Time15 mins
Cook Time10 mins
Marinating Time30 mins
Total Time55 mins
Servings: 8


For the Chicken:

  • 4 large chicken breasts
  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)

For the Street Corn Salsa

  • 15 oz can corn
  • 3 TBS chopped cilantro
  • 1 jalapeno (diced)
  • 1/2 lime, juiced
  • 1/2 tsp salt

For the Creamy Chili Sauce:

  • 1/4 cup mayonaise
  • 2 TBS Cacique® Crema Mexicana
  • 1 lime, juiced
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp salt (to taste)

For Assembling the Tacos:

  • 8 fajita sized tortillas
  • 1 avocado (seeded and sliced)
  • 1/2 cup Cacique® Cotija Cheese
  • chopped cilantro (optional)


For the Chicken:

  • In a large bag, place your chicken, and add in olive oil, lime juice, garlic, cumin, paprika, chili powder, salt and pepper. 
  • Seal the bag and knead your chicken until its well coated. 
  • Place in the fridge for 30 minutes, up to 3 hours.
  • When you're ready to cook, remove from marinade and discard marinade. 
  • Grill the chicken, or cook in a saute pan, over medium high heat, until cooked through, or until the chicken reaches an internal temperature of 165 degrees. 
  • Allow the chicken to rest for a few minutes, then chop it up, or shred it. 

For the Street Corn Salsa:

  • Add your corn to a medium sized bowl. Mix in the jalapenos, cilantro, lime juice and salt. 
  • Set aside. 

For the Creamy Chili Sauce:

  • In a small bowl combine mayonnaise, Cacique® Crema Mexicana, lime juice, chili powder, cumin, paprika, and a dash of salt. Stir till smooth. 

For assembling the tacos:

  • Take one tortilla, and spread about 1/4 cup of chicken mixture over the top. 
  • Top with 1 TBS of corn mixture. 
  • Top with 1/2 TBS of creamy chili sauce (or as much as desired) 
  • Add avocado and cotija cheese (and cilantro if desired) and serve.
  • Repeat with remaining tortillas and taco ingredients.