Spicy Chicken & Corn Tacos

Spicy Chicken & Corn Tacos

Me oh my!  These tacos were so good!!

If you’ve read my blog for anytime now, you know that I’m a big fan of putting corn into recipes.  I’m not one to just eat corn on the cobb…but corn in a recipe?  Now, that’s something that gets me excited!  On this particular evening, I made chicken tacos with a creamy cilantro lime jalapeno ranch sauce inside.  Now, I took the ribs and seeds out of my jalapeno so that it wasn’t too spicy for my kids, but if you want a bigger kick, just keep that jalapeno intact.  I served mine in crunchy shells, but of course, you could serve yours in flour tortillas too.  This recipe is all about assembling.  You’re going to take all of your ingredients, mix them together in a bowl and add to your taco shells.  It’s really like a dip inside of a taco shell 🙂 .

Mmmmmm!

So, so, so good!

This recipe makes 8 tacos.

Shopping List
1½ pounds of cooked and shredded chicken (click HERE to see my Perfect Chicken Method)
the juice and zest of one lime
2 tablespoons chili powder
1 jalapeno (ribs and seeds removed for less heat), chopped
1 cup of your favorite Ranch dressing
2 cups of fresh or frozen corn (bring the corn to room temp if it’s frozen)
1 (10 oz) can of Rotel tomatoes, drained
1 red onion, chopped
a handful of cilantro, chopped for garnish
8 crunchy taco shells, lightly toasted in the oven

In a large mixing bowl, add in your cooked and shredded chicken (ours was hot right out of the slow cooker per my Perfect Chicken Method) with the zest and juice of one lime, chili powder, chopped jalapeno, Ranch dressing, corn, Rotel and onions.  Toss all of this together.  You could really stop right here and just eat it as a dip!  Or you can fill your taco shells with this mixture and then garnish each taco with chopped cilantro and serve.

That’s it!

Loads and loads of flavor in each taco!

Spicy Chicken & Corn Tacos

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  • Charmaine Ng | Architecture & Lifestyle Blog June 28, 2017 at 4:52 am

    I love adding corn to whatever I’m eating too. I know it’s supposedly not as “healthy” or something, but I can’t help it. It’s so sweet! Besides, better than a cookie, right? 😉

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Erika Slaughter June 28, 2017 at 6:22 am

    Holy YUM!!! These sound delicious!

  • Narci Dreffs June 28, 2017 at 6:51 am

    These look amazing! Yummy!!

  • Alexis deZayas June 28, 2017 at 7:14 am

    Going to try this! Sounds so good!!

  • Carolyn June 28, 2017 at 9:03 am

    Thanks for sharing this Shay! It looks so yummy and I can’t wait to try making these.

    Carolyn x
    Faithfully Carolyn

  • Michelle June 28, 2017 at 12:47 pm

    This is going to be dinner tonight!

  • Karen June 29, 2017 at 10:33 pm

    I’m thinking about making this recipe for a July 4th potluck we are going to. It looks so so good! How would you serve it? Mix it up and put it back in the slow cooker to keep it warm? Or a different bowl so it was more room temperature? I can’t figure it out. Thank you!

    • Mix and Match Mama June 30, 2017 at 5:23 am

      I think you could go several ways here. You could even serve it cold (like a dip) too. If it were me, I would serve it room temp. Your friends will love it!

      • Karen June 30, 2017 at 6:19 am

        Awesome! Thank you!

  • Melody July 10, 2017 at 12:29 pm

    I made these for dinner over the weekend, yum! My husband LOVED them too… It made enough for a second meal with the leftovers for the 2 of us. Looking forward to eating it again tonight. 🙂

  • Jon L July 18, 2017 at 12:22 pm

    Do you not cook the mixture together? I see raw onion, raw jalepenos, and the Rotel. Am I reading this correctly?

    • Mix and Match Mama July 18, 2017 at 12:23 pm

      That’s correct!! It’s not cooked together.