Elote Tacos with Chipotle Chicken
These Elote Tacos with Chipotle Chicken are creamy, smoky, and packed with flavor. Juicy, spice-rubbed chicken paired with a quick and easy elote (Mexican street corn-style) topping makes this a simple but elevated dinner perfect for weeknights or casual gatherings.
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Ingredients
Easy Elote:
- ¼ cup mayo or full-fat Greek yogurt
- Juice from ½ lime
- 1 teaspoon chili lime seasoning
- Kosher salt to taste
- 1 14.75 oz can fire roasted corn, drained
- ¼ cup crumbled cotija cheese
Chipotle Chicken:
- 1 lb boneless skinless chicken breasts, diced
- 1 tablespoon oil
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon oregano
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease.
- In a small bowl, mix together the chili powder, paprika, garlic powder, onion powder, salt, cumin, and oregano.
- Pat the chicken breasts dry, rub with 1 tablespoon oil, then evenly coat with the spice mixture.
- In a medium bowl, combine the mayo, lime juice, chili lime seasoning, and a pinch of kosher salt. Stir in the drained fire roasted corn and crumbled cotija cheese. Mix until well combined.
- Spread the chicken out on the prepared baking sheet.
- Bake for 15 minutes or until the chicken is cooked through.
- Remove from the oven, let rest for a few minutes.
- Assemble tacos by adding the chipotle chicken and topping with a generous spoonful of the elote mixture.
Servings: 4