These Spicy Chicken Tacos are bursting with flavor! They're filled with juicy chicken, grilled corn, fresh cilantro, and red onion. The perfect meal to serve on the patio in the summer!
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🍴Ingredient Notes
- Gluten-Free Tortillas - I used Siete Cassava Flour Wraps.
- Corn on the Cob - You can also use canned or frozen corn. I just prefer the flavor of grilled corn on the cob.
- Red Onion - If you like a milder red onion flavor, soak the chopped onion in water for 5 minutes before serving.
Spicy Chicken
- Chicken Breast - Any chicken breast will work for this recipe - thick or thin cut. Whenever I purchase meat, I try to find the highest quality. Butcher Box and Bell & Evans are my favorite brands for chicken.
- Plain Coconut Yogurt - Any plain yogurt will work with this recipe.
- Fresh Cilantro - Make sure you save some to garnish the tacos!
- Lime - You'll need lime juice for the chicken marinade and also to drizzle over tacos.
- Spices - You'll need Chili Powder, Cumin, Paprika, and Garlic Powder.
Creamy Sauce
- Chipotle Mayo - Any mayo will work for this recipe. I used Primal Kitchen Chipotle Lime Mayo made with avocado oil!
- Plain Coconut Yogurt - Any plain yogurt will work.
- Paprika - Feel free to add more if you want more of a kick!
🍴Step by Step Instructions
Step 1: Marinate Chicken
Pat dry chicken breast and add to a mixing bowl with lime juice, coconut yogurt, chopped cilantro, chili powder, paprika, cumin, salt, and garlic powder.
Stir together until chicken is completely coated. Let the chicken chill in the refrigerator for a minimum of 30 minutes.
Step 2: Peeling Corn on the Cob
Next, peel the husk straight down on each corn on the cob. Do not remove the husk as this will serve as a handle for grilling.
You can leave as is or tie the husk together with string to create a stronger "handle."
Step 3: Grilling Corn on the Cob
Preheat grill to about 375-400 degrees. Place the corn on the grill first. It takes about 15 minutes on each side. (It should be charred.)
Step 4: Grilling Chicken Breast
Cook the chicken for about 8 minutes on each side or until cooked through.
Step 5: Creamy Sauce
To make the creamy sauce, add chipotle mayo, coconut yogurt, and paprika into a bowl. Use a whisk to blend until smooth and creamy.
Step 6: Preparing Taco Toppings
Prepare corn by removing the husk. Cut down the cob with a sharp knife to remove the grilled kernels.
Cut grilled chicken into slices, chop red onion, and warm tortillas.
Step 7: Assembling Tacos
Assemble tacos by adding chicken, grilled corn, red onion, and creamy sauce. You can also add avocado, guacamole, lime juice, and fresh cilantro!
Expert Tips
- Don't forget to add salt to the corn on the cobb! You can also rub on butter or olive oil before grilling.
- Get creative with toppings! You can also add guacamole, avocado, extra cilantro, lime juice, diced tomato or even salsa!
- If you're using Siete tortillas, you have to warm them on the grill or in the microwave for about 30-60 seconds before serving.
Frequently Asked Questions
Once you prepare all of the ingredients, just add a little bit of each topping onto a warm tortilla.
You can use about ½ of a taco seasoning packet instead of the individual spices if that's all you have on hand.
You'll need about 1-½ pounds of chicken breast for this recipe.
How to store leftovers
Store chicken and grilled corn in an airtight container in the refrigerator for up to 5 days.
Do not pre-make tacos. The tortilla will get soggy. Assemble before serving!
Recommended Recipes!
After you make these Spicy Chicken Tacos, make sure to leave a comment & rate the recipe!
Recipe
Spicy Chicken Tacos with Grilled Corn
Equipment
- Grill
Ingredients
Spicy Chicken
- 1+½ Pounds Chicken Breast
- ¼ Cup Plain Coconut Yogurt Any plain yogurt will work with this recipe!
- ¼ Cup Fresh Cilantro
- ½ Lime, Juiced
- ½ Teaspoon Salt
- ½ Teaspoon Chili Powder
- ¼ Teaspoon Cumin
- ¼ Teaspoon Paprika
- ½ Teaspoon Garlic Powder
Tacos
- 8 Gluten-Free Tortillas I used Siete Cassava Flour Wraps.
- 3 Corn on the Cob
- ¼ Cup Red Onion, Chopped
Creamy Sauce
- 3 Tablespoons Chipotle Mayo I used Primal Kitchen Chipotle Lime Mayo.
- 2 Tablespoons Plain Coconut Yogurt Any plain yogurt will work!
- ¼ Teaspoon Paprika
Instructions
Marinating Chicken
- Pat dry chicken breast and add to a mixing bowl with lime juice, coconut yogurt, chopped cilantro, chili powder, paprika, cumin, salt, and garlic powder.
- Stir together until chicken is completely coated. Let the chicken chill in the refrigerator for a minimum of 30 minutes.
Preparing Corn on the Cob
- Next, peel the husk straight down on each corn on the cob. Do not remove the husk as this will serve as a handle for grilling. You can leave as is or tie the husk together with string to create a stronger "handle."
Grilling
- Preheat grill to about 375-400 degrees. Place the corn on the grill first. It takes about 15 minutes on each side. (It should be charred.)
- Cook the chicken for about 8 minutes on each side or until cooked through.
Creamy Sauce
- To make the creamy sauce, add chipotle mayo, coconut yogurt, and paprika into a bowl. Use a whisk to blend until smooth and creamy.
Assembling Tacos
- Prepare corn by removing the husk. Cut down the cob with a sharp knife to remove the grilled kernels.
- Cut grilled chicken into slices, chop red onion, and warm tortillas.
- Assemble tacos by adding chicken, grilled corn, red onion, and creamy sauce. You can also add avocado, guacamole, lime juice, and fresh cilantro.
Notes
Expert Tips
- Don't forget to add salt to the corn on the cobb! You can also rub on butter or olive oil before grilling.
- Get creative with toppings! You can also add guacamole, avocado, extra cilantro, lime juice, diced tomato or even salsa!
- If you're using Siete tortillas, you have to warm them on the grill or in the microwave for about 30-60 seconds before serving.
Nutrition
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