Tex Mex Chicken Street Tacos with Mexican Grilled Corn
Street Tacos
Tex Mex chicken street tacos with a side of grilled corn is the perfect way to entertain friends and family!! Grilled, marinated chicken thighs are served on small fried corn tortillas and topped with fresh chopped jalapenos, cilantro, corn, red cabbage and shredded Mexican cheese….. To go Keto, skip the tortillas and corn……
Equipment
- Grill
- tin foil
- basting brush
Ingredients
- 1 1/2 lbs organic chicken thighs
Marinade for chicken thighs
- 1/2 cup vegetable oil
- 2 TB apple cider vinegar
- 2 TB minced garlic
- 1/2 cup chopped green onions
- 1 jalapeno chopped ( remove seeds)
- 1 lime zested and juiced
- 1 tsp kosher salt
- 1 TB cumin
- 1 tsp cinnamon
- 1/2 tsp cayenne
Toppings for Street Tacos and White Corn Tortillas
- fresh corn scraped off the corn cob
- chopped red cabbage
- chopped fresh jalapeno peppers with seeds removed
- chopped fresh cilantro
- shredded Mexican cheese My favorite brand is Tillamook, farm style, thick sliced
- Your favorite brand of salsa
- small white corn tortillas
- 2 TB vegetable oil for frying the tortillas
Grilled Mexican Corn
- 4 ears fresh white corn
- 2 TB olive oil
- kosher and salt and pepper to taste
- 1/4 cup reserved chicken marinade
Instructions
- Peel and mince the garlic, chop the green onions, and chop one jalapeno pepper ( remove seeds) Place in a large casserole dish
- In a small bowl, whisk the vegetable oil, cumin, cayenne pepper, cinnamon, kosher salt , zest from lime, one squeezed lime, and apple cider vinegar
- Add marinade to the casserole dish, mix thoroughly. Reserve 1/2 cup for basting the corn and chicken while grilling. Add chicken thighs and stir to cover completely with marinade. Cover and refrigerate for 2 hours to overnight.
- Grill on medium heat and baste with extra marinade.. Grill for 10-15 minutes until brown on both sides and internal temperature registers 165 degrees.
- In a saute pan, heat 2 TB vegetable oil and fry the small white corn tortillas until brown and crispy about 2 minutes per side. Watch carefully, will burn very easily. Place on plate and wrap in foil to keep warm.
- Chop fresh jalapeno pepper ( remove seeds), scrape corn off of the cob, chop fresh red cabbage, and chop cilantro and place in colorful bowls for guest to serve themselves. Add store bought salsa and Tillamook Mexican cheese ( farm style and thick sliced)
Grilled Mexican Corn
- Remove the husks, wash and dry the corn.
- Baste with olive oil, sprinkle with salt and pepper
- Place on tin foil on grill, baste with reserved marinade
- Grill for 2-3 minutes until slightly browned, do not overcook.