Description
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a sensational blend of crispy chicken tenders, vibrant grilled corn salad, and a zesty ranch sauce that will elevate your taco night to new heights. Each bite delivers a satisfying crunch and an explosion of flavors, making these tacos perfect for gatherings or cozy family dinners. With easy preparation steps, this dish is not only delicious but also customizable to suit everyone’s taste preferences. Whether you prefer mild or spicy, these tacos can be tailored to your liking, ensuring that they become a favorite at any table.
Ingredients
Scale
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- ½ cup buttermilk
- 1.5 cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk (additional)
- Peanut oil or vegetable oil (for frying)
- 5–6 ears of corn, husked and grilled
- ⅓ cup mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- ⅓ cup sliced scallions
- ⅓ cup grated cotija cheese
- ¼ cup cilantro, minced
- 1 jalapeno, diced
- ½–1 teaspoon chili powder (to taste)
- ¼ teaspoon salt
- ¾ cup mayo (additional)
- ¾ cup sour cream
- 1 tablespoon dry ranch seasoning
- ½ teaspoon garlic powder (additional)
- ½ teaspoon salt (additional)
- ½ cup pickled jalapenos (adjust to taste)
- 2 tablespoons juice from pickled jalapenos
- ¾ cup cilantro (large stems removed)
- 1 tablespoon lime juice (additional)
- ¼ cup buttermilk (or milk as a substitute)
- Flour tortillas
- Neutral oil (for pan-frying tortillas)
- Lime wedges, for serving
Instructions
- Marinate chicken tenders in pickle juice and buttermilk for at least 8 hours.
- Prepare the coating by mixing flour, cornstarch, and spices in a bowl.
- Heat oil in a skillet and fry the marinated chicken until golden brown.
- Grill corn until charred, then mix it with mayo, garlic, lime juice, scallions, cheese, cilantro, jalapeños, chili powder, and salt.
- Combine mayo, sour cream, ranch seasoning, jalapeños, lime juice for the ranch sauce.
- Warm tortillas and assemble tacos with fried chicken and street corn salad topped with ranch sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos (250g)
- Calories: 550
- Sugar: 3g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg