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I think it’s safe to say we all enjoy whipping up tacos for an easy, delicious weeknight meal. There really could never be “too many” taco recipes in the world! Here, I’ve made a simple yet delicious chicken taco recipe that is topped with a Mexican-inspired street corn salsa. They are just simply delicious with fantastic flavor! I hope you love these Seared Chicken Tacos with Street Corn Salsa as much as I do.
I simply seasoned the chicken and seared it in a cast-iron skillet stovetop (but you could certainly opt to grill it). But the real show stopper is the delicious corn salsa on top. YUM. For this, I roasted some fresh corn, jalapeño and onion in the oven. From there, I combined the corn, the chopped roasted jalapeno, some diced roasted onion, and coated it in a creamy mayo-based sauce with some garlic, lime and spices. Oh my goodness, they are just delightful!
The ingredients are straightforward and simple, and I got all mine at my local ALDI. ALDI has such an impressive selection of affordable seasonal produce and fresh ingredients that inspire my easy — but delicious — weeknight meals! I absolutely love it when I can take simple, straightforward ingredients and make something fantastic with them…and that is exactly what happened here in this recipe.
All of my ALDI ingredients for this weeknight taco recipe can be found below. While I personally chose the organic options to feed my family, ALDI has a wide selection of meat and poultry to choose from.
The sliced chicken, the warm corn salsa, the cool avocado and a sprinkle of queso fresco…YUM! I just can’t get enough and know you all will love this, too!
For the Blackberry Plum Red Wine Spritzer we made during our recent IG Live, head to Anna’s blog here!
Seared Chicken Tacos with Street Corn Salsa
For the Street Corn Salsa
- 4 ears of corn, husk removed
- 1 jalapeno
- 1 small red onion, sliced into 1/4 inch rounds
- 3 tbsp Specially Selected Premium Italian Extra Virgin Olive Oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp Burman’s Mayo (you can use the mayo that comes with lime juice as I did here or original Burman’s Mayo)
- zest of 1/2 lime
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1/2 tsp Stonemill Ground Cumin
- 1/2 tsp Stonemill Chili Powder
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup cilantro, chopped
For the Seared Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Stonemill Ground Cumin
- 1 tsp Stonemill Chili Powder
- 2 tbsp extra virgin olive oil
For the Tacos
- 16 Pueblo Lindo White CornTortilla I like to warm mine on the stovetop
- 1/4 cup Pueblo Lindo Queso Fresco, grated
- 1 lime, cut into wedges
- 1/2 avocado, sliced thin
- Preheat oven 375 degrees.
- Place the corn and jalapeño on a sheet pan. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Slide the corn and jalapeño to one side of the sheet pan, making room for the onions. Place the red onion on the sheet pan and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- Transfer to the oven and roast until onions are tender, about 10 minutes. Remove the onions from the sheet pan and set aside. Flip the corn and jalapeño so that they will cook evenly and return the sheet pan to the oven and roast until jalapeño is charred on all sides, about 5 more minutes. Remove the jalapeño and set aside. Turn the oven on broil and place the corn back into the oven on the top rack. Finish the corn under the broiler until a nice char has formed, about 2 minutes, watching carefully so it doesn't burn!
- Remove the corn from the oven and set aside to allow to cool.
Make the Seared Chicken:
- Meanwhile, pat dry the chicken breast. Using a meat mallet or the bottom of a skillet, pound the chicken until it is an even 1/4 inch thickness. Season with salt, pepper, cumin and chili powder on both sides.
- Heat a large skillet, preferably cast iron, over medium-high heat with olive oil. Sear the chicken until golden brown and cooked through, about 4 minutes per side.
- When the chicken is cooked through, transfer to a cutting board to allow it to rest while you prepare the corn salsa.
Make the Corn Salsa:
- In a large bowl, add the mayo, lime zest, lime juice, garlic, cumin, chili powder, salt, pepper and cilantro. Stir to combine.
- Carefully cut the corn kernels off the cob and remove the seeds from the jalapeno. Finely dice the jalapeño and red onion. Add the jalapeno, red onion and corn to the mayo mixture. Gently toss to combine.
Build the Tacos:
- Slice the chicken into thin pieces. Serve on a warm tortilla with sliced avocado and fresh corn salsa. Top with freshly grated queso fresco, hot sauce (if desired) and serve with fresh lime wedges!