Get ready to elevate your taco game with these Fried Chicken Street Corn Tacos topped with a zesty Jalapeño Lime Ranch. This recipe brings together crispy fried chicken, smoky street corn, and a spicy, tangy ranch sauce that will leave you craving more. Perfect for taco nights, parties, or any time you want to indulge in something incredibly flavorful and fun, these tacos are sure to be a crowd-pleaser!
Ingredients:
For the Fried Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Street Corn:
- 2 ears of corn, grilled and kernels cut off (or 1 cup of canned/frozen corn)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta)
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Salt and pepper, to taste
For the Jalapeño Lime Ranch:
- 1/2 cup ranch dressing
- 1 small jalapeño, seeded and finely chopped
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
For Assembling the Tacos:
- 8 small flour or corn tortillas
- Extra cilantro, lime wedges, and cotija cheese for garnish (optional)
Instructions:
- Marinate the Chicken: Place the chicken strips in a bowl and cover with buttermilk. Let marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum tenderness.
- Prepare the Street Corn: In a medium bowl, combine the grilled corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, chopped cilantro, salt, and pepper. Mix well and set aside.
- Make the Jalapeño Lime Ranch: In a small bowl, mix the ranch dressing, chopped jalapeño, lime juice, and cilantro. Stir until well combined and set aside.
- Fry the Chicken: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Dredge the marinated chicken strips in the flour mixture, coating evenly. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- Assemble the Tacos: Warm the tortillas in a skillet or microwave until soft and pliable. Place a few fried chicken strips on each tortilla, top with a generous spoonful of street corn, and drizzle with the Jalapeño Lime Ranch.
- Garnish and Serve: Garnish with extra cilantro, a squeeze of lime, and a sprinkle of cotija cheese if desired. Serve immediately and enjoy the incredible blend of flavors!
Nutritional Information (per taco):
- Calories: 350
- Protein: 20g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 3g
- Sugar: 2g
Duration Time:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
FAQs:
- Can I use grilled or baked chicken instead of fried? Yes, you can use grilled or baked chicken for a lighter option. The flavors will still be delicious with the street corn and ranch dressing.
- How spicy is the Jalapeño Lime Ranch? The spice level can be adjusted based on your preference. For a milder sauce, use half a jalapeño or remove all seeds. For extra spice, leave in some seeds or add an extra jalapeño.
- Can I make these tacos ahead of time? It’s best to assemble the tacos just before serving to keep the chicken crispy. You can prep the components (chicken, corn, and ranch) in advance and store them separately.
- What other toppings can I add? Feel free to add shredded lettuce, avocado, diced tomatoes, or pickled jalapeños for extra flavor and texture.
Enjoy these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch, a perfect blend of crunchy, creamy, and spicy that will make every bite unforgettable!