Chicken Esquites Street Tacos

Chicken esquites tacos – grilled chicken, topped with street corn elote is an amazing combo that needs to be one everyones table right now

It’s got such a bright texture, and makes resisting a second taco that much harder!

Anytime I can use a side dish leftovers in another dish the next day is always a win.

I’m using my esquites recipe, from earlier this week and simply topping them on these chicken tacos. They can stay in the fridge for about a week in an airtight container – if they can last that long!

So all I need to worry about tonight is warming up tortillas, and grilling up some chicken!

For the chicken, I made a simple quick marinade, with some olive oil, lemon juice cumin, paprika, oregano.

Let it sit in a bag for about 30 minutes and you’re ready to grill.

Its a solid chicken recipe and I even love using it for quick quesadillas for the kids!

I’m a fan of making these chicken esquites street tacos, by using the the smaller tacos, It makes for smaller bite, and are just fun to fill up with everything and gulp down in a few bites.

It makes you fill less guilty by eating smaller portions.

Nevermind that you at 10 of them though..

Chicken Esquites tacos

Course: Dinner

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 8 servings

Print Recipe

Ingredients

FOR THE ESQUITES

• 2 ears corn
• 2 hatch chiles
• 1/4 cup red onion chopped
• 2 tbsp butter
• 1 tbsp mayonnaise
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 2 tsp paprika
• 1 tsp chili powder
• 1/2 lime
• 1/4 cup queso fresco

FOR THE CHICKEN

• 2 lbs chicken breast
• 4 tbsp olive oil
• 1 lemon
• 2 tsp cumin
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 8 corn tortillas

Instructions

PREPARE CHICKEN

• In a zip top bag, add oil, lemon juice, salt, pepper, cumin, paprika, chili powder, and oregano. Add chicken, and mix together. Let sit in the fridge for 30 minutes.

MAKE THE ESQUITES

• Grill Hatch chiles and corn until charred. Place hatch chiles in a bag to let them steam for about 10-15 minutes
• Cut the corn off the ear into a bowl. Scrape charred skin off hatch chiles with a knife, then roughly chop and place in the same bowl
• Add butter, mayonnaise, salt, pepper, cumin, paprika, chili powder into bowl and stir. Squeeze in lime juice and add crumbled queso fresco. Enjoy!

GRILL THE CHICKEN

• Preheat grill to high heat. Place chicken on grates over heat. Grill for about 5-6 minutes per side, until internal temperature is 165.

MAKE THE TACOS

• Chop up chicken into half inch bites, heat up tortillas on a pan. Top with chicken, esquites and serve!