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Spicy Chicken & Corn Tacos

Spicy Chicken & Corn Tacos

  • Author: Mix and Match Mama
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 8 to 10 tacos 1x


Mmmmm!  This recipe is part taco, part creamy dip.  It’s a super unique twist on a classic the whole family will love!


  • 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


  1. 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.
  2. 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.
  3. That’s it!  Enjoy!

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