Smoky Tex-Mex Street Tacos with Grilled Corn & Queso Fresco
Find the perfect copycat recipe for a famous Tex-Mex street taco dish with this easy-to-follow guide. Indulge in the smoky flavors of perfectly marinated chicken, zesty pico de gallo, and gooey queso fresco.
Allergens
Dairy (queso fresco)
Ingredients
- 1. 2 lbs boneless, skinless chicken thighs 2. 1 cup fresh cilantro, chopped 3. 1 medium red onion, finely chopped 4. 2 cups cherry tomatoes, halved 5. 1 tablespoon ground cumin 6. 2 teaspoons smoked paprika 7. 1 teaspoon chili powder 8. 2 limes, juiced 9. 4 ears of corn, husked and cleaned 10. 4 oz queso fresco, crumbled 11. Salt and pepper to taste
Instructions
- In a large bowl, marinate the chicken thighs with the cumin, smoked paprika, chili powder, juice of one lime, salt, and pepper for at least 30 minutes.
- Preheat your grill to medium high heat. Grill the corn on all sides until charred and tender. Then, slice each ear into three or four pieces.
- Grill the marinated chicken until cooked through, about 6 minutes per side. Slice into thin strips once done.
- In a separate bowl, combine cilantro, red onion, cherry tomatoes, juice of one lime, salt, and pepper. Stir to make the pico de gallo.
- Assemble your tacos with grilled chicken, charred corn pieces, and heaping scoops of pico de gallo. Top each with crumbled queso fresco for an indulgent touch.
Chef’s Insight
The secret to smoky flavor lies in marinating and direct grilling for perfect charring. Use a cast iron skillet or grill pan if you can't grill outdoors.
Notes
Enjoy these tacos with a side of fresh guacamole or refried beans for an even more satisfying meal.