Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- Vegetable oil (for frying)
- 2 cups fresh or frozen corn kernels (charred if possible)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese
- 1 tbsp chili powder
- Juice of 1 lime
- Fresh cilantro (chopped, for garnish)
- ½ cup ranch dressing (homemade or store-bought)
- 1 small jalapeño (finely minced)
- Juice of 1 lime
- 1 tbsp fresh cilantro (chopped)
- Salt to taste
- 8 small tortillas (corn or flour)
- Optional toppings: sliced avocado, hot sauce, extra lime wedges
Instructions
- Marinate chicken in buttermilk for at least 30 minutes (or overnight for extra juiciness). Combine flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper in a bowl. Dredge chicken in the flour mixture, shaking off excess. Fry in hot oil (350°F/175°C) until golden brown and cooked through. Drain on paper towels.
- Char corn kernels in a skillet over medium-high heat until slightly blackened. Mix with mayonnaise, sour cream, cotija cheese, chili powder, and lime juice. Stir well to combine and set aside.
- In a small bowl, mix ranch dressing with minced jalapeño, lime juice, chopped cilantro, and salt. Adjust seasoning to taste.
- Warm tortillas on a skillet or microwave. Layer with fried chicken, street corn topping, and a drizzle of jalapeño lime ranch. Garnish with fresh cilantro, extra cotija cheese, or avocado slices. Serve with lime wedges on the side.
Notes
- For a healthier option, bake the chicken instead of frying: coat with breadcrumbs and bake at 400°F (200°C) for 20–25 minutes.
- Vegan alternative: Use plant-based chicken substitutes, vegan mayo, and dairy-free ranch.
- Low-carb option: Serve fillings in lettuce wraps instead of tortillas.
- Store leftover components separately; assemble tacos just before serving to maintain texture.
- Experiment with toppings like pickled jalapeños, hot sauce, or additional cheeses for extra flair.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying and Assembling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 40 mg