Fried Chicken Street Corn Tacos on the Blackstone
These street corn fried chicken tacos were the perfect combination of crispy fried chicken, sweet corn, and creamy citrus sauce. Cooking them on the Blackstone Griddle made the whole process so much easier!
Servings: 8
Calories: 354kcal
Equipment
Ingredients
- 8 corn tortillas
CHICKEN
- 1 ½ lb chicken tenders
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 eggs
- ¼ cup milk
- Oil
STREET CORN
- 16 oz corn
- 1 bell pepper diced
- 1 bunch cilantro minced
- 1 jalapeno diced
- ½ red onion diced
- ½ cup cotija cheese
- ½ cup sour cream
- 2 limes juiced
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
STREET CORN
- On the griddle add a little oil or butter and cook corn until lightly charred.
- In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
- In a small bowl add sour cream, lime juice, cumin, paprika, and salt.
- Add the dressing and cheese to the corn mixture and mix well. Set aside.
TACO
- In a shallow bowl add flour, paprika, garlic powder, onion powder and salt. Mix to combine.
- In a second shallow bowl add eggs and milk. Mix to combine.
- Take each tender and cover in flour mixture, then egg mixture, and finish with flour mixture.
- Preheat griddle to medium high heat. Add about ½ cup oil to ½ the griddle. Once the oil is heated add coated chicken tenders.
- Cook for 7-8 minutes per side or until internal temperature is at least 165°F.
- While the chicken cooks heat the tortillas on the second half of the griddle by cooking for 1-2 minutes per side.
- To each tortilla add a cooked chicken tender and finished street corn. Enjoy immediately.
Nutrition
Calories: 354kcal | Carbohydrates: 41g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 679mg | Potassium: 636mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1072IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 2mg
