Ingredients
Scale
- 1 lb boneless chicken thighs or breasts, cut into strips
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 cup fresh or frozen corn kernels
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 cup grated cotija or feta cheese
- 4 small corn tortillas or flour tortillas
- Fresh cilantro, chopped
- Chili powder or hot sauce for extra spice
- Lime wedges for serving
Instructions
- Heat oil in a deep fryer or large skillet over medium-high heat.
- In a shallow dish, combine flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Dip chicken strips into beaten eggs, then coat generously with the flour mixture.
- Dip again in eggs and coat with panko bread crumbs for extra crunch.
- Fry chicken in hot oil until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
- In a bowl, mix corn kernels with mayonnaise, sour cream, and grated cotija cheese; add lime juice and chopped cilantro.
- Warm tortillas until soft. Assemble by placing fried chicken on each tortilla, then spoon the street corn topping over.
- Garnish with cilantro, chili powder, or hot sauce as desired, and squeeze lime juice over the tacos before serving.
Notes
- Use fresh or high-quality tortillas for the best flavor and texture.
- Double-coat the chicken with flour and panko for maximum crispiness.
- Adjust chili, lime, and cilantro amounts to suit your spice and flavor preferences.
- Prepare the fried chicken and corn topping ahead of time and assemble just before serving for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 taco
- Calories: 430 kcal Kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 125 mg
