Any day is a good day for street tacos in our little corner of the world--but, since it is Tuesday--it is Taco Tuesday tonight! This recipe is becoming a frequent must-have with us grilling a bunch of the chicken and corn on Sunday for dinner and weekday lunch leftovers! While the recipe looks a little labor intensive, it isn't really that time consuming and the taste is out of this world! Here is my latest favorite street taco recipe for Spicy Chicken Street Tacos with Cilantro Lime Drizzle.
Ingredients for Spicy Chicken Street Tacos with Grilled Corn & Cilantro Lime Drizzle
For the Spicy Chicken
6 Chicken Breast Pieces (about 4-6 oz. each)
1 Tbsp. Chili Powder
2 tsp. Ground Cinnamon (Yep. Cinnamon)
1 tsp. Baking Cocoa (Yes. Really.)
1 Tbsp. Light Brown Sugar
1/2 tsp. Salt
!/2 tsp. Black Pepper
1 Tbsp. Balsamic Vinegar (Oh. Yeah. Really.)
3 Tbsp. Extra Virgin Olive Oil
For the Grilled Corn
2 Large Ears of Fresh Corn on the Cob, husks removed and cleaned
1 Tbsp Olive Oil
1 Tbsp Butter, Melted
1 tsp. Garlic Powder
1 tsp. Chilli Powder
1 Tbsp. Parmesan Cheese
Dash of Salt and Pepper
For the Cilantro Lime Drizzle
1/3 c. Butter, Melted
2 Tbsp. Red Onion, Finely Chopped
1/4 c. Fresh Cilantro, Minced
1 Tbsp. Fresh Lime Juice
1 Small Jalapeno Pepper, Diced
1/8 tsp. Black Pepper
To Finish the Street Tacos
1 Pkg of Corn Tortillas
Shredded Mexican Cheese (optional)
Prepared Mexican Cole Slaw (optional) My husband loves the tacos with the cole slaw on them--I prefer them without it. I generally make the coleslaw a few hours before we grill the chicken and corn so that it has time to chill.
Okay. That ingredient list seems like a lot--but, if you read through, each piece of the taco uses a lot of the same ingredients. I generally mix up the spice mix for the chicken, then prep the corn into foil wraps and measure out the ingredients for the Cilantro Lime Drizzle.
Instructions for Spicy Chicken Street Tacos with Cilantro Lime Drizzle
Preheat the Grill. We heat the grill between medium-high and medium heat.
Get the Corn Ready to Grill. You can grill the corn on the cob a couple of different ways. My husband likes to grill the corn in the husks--then brush with the butter, oil seasoning mix once it is cooked. I prefer to brush the corn with the seasoned butter, place on aluminum foil squares, wrap the up securing the foil and grill in the foil packet.
To prepare the corn for foil packet grilling, blend the oil, butter, chili powder, garlic powder, parmesan cheese, salt and pepper into a small mixing bowl. Brush the mixture liberally onto each ear of corn and wrap each ear securely into its own aluminum foil packet.
Get the Chicken Ready to Grill. In a small bowl, combine the Chili Powder, Cinnamon, Baking Cocoa, Brown Sugar, Salt, Pepper, Balsamic Vinegar, and Olive Oil. Brush over both sides of the chicken pieces.
I will be honest, I had my doubts about this spice blend--but, try it. You will like it. There is just something about the cinnamon, sugar, cocoa, chili powder and the sweet tangy vinegar that creates a super yummy glaze that dries and seals in the juices, tenderizes and creates a unique chicken spice!
Grill the Chicken and Corn.
Place the corn on the grill, and allow it to cook for about 20 minutes turning it every two to three minutes. Be sure to turn the foil packets carefully so that you don't puncture them and lose the spiced butter! The corn will be done a bit before the chicken. That gives it a few minutes to cool so that you can cut it from the cobs to use for the tacos! Cut the corn from the cobs and set aside.
Place the chicken pieces on the grill rack. Grill for 7 minutes, flip and grill for another 7 minutes, flip one more time and grill for another 7 minutes or until a thermometer reads 165°. Slice the chicken into bite sized strips and set aside.
Prepare the Cilantro Lime Drizzle. When I cut the corn off the cobs, I mix together the cilantro lime drizzle. In a saucepan, combine the butter, red onion, cilantro, lime juice, jalapeno, and black pepper. I use a saucepan so that I can give the drizzle a quick warm up if it begins to cool too much or the butter begins to re-solidify.
Time to Build the Spicy Chicken Street Tacos with Cilantro Lime Drizzle
Steam or Warm the Corn Tortillas. Add about 2-3 ounces of chicken, 1-2 Tbsp. corn, and a generous drizzle of the cilantro lime butter to the center of each taco. Top with a sprinkle of shredded cheddar cheese if desired or--my huaband's favorite--a couple of tablespoons of a Mexican spiced coleslaw.
The recipe easily makes about 10-12 corn tacos--with maybe a little leftover chicken and drizzle depending on how stuffed you make your tacos. I always double the recipe so that we have lunch leftovers for a couple of days too because we LOVE these tacos!
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