Fried Chicken Tacos
How can you go wrong when you have Fried Chicken, Street Corn in a taco? Oh did I mention that it’s topped off with Jalapeno Lime Ranch? You’re Welcome!
It’s that time of year again! It’s my son Ben’s birthday! If this is your first time to the blog, let me explain. This son proclaimed to the family that none of us had personality until he was born. lol! Good thing he was born, right?
He just turned 34 and every year, he gets pretty excited to pick out something new for his birthday dinner. At first, it seemed a little crazy what he was choosing but I realized that we have tried things that we would of never tried, if it wasn’t for Ben.
When he told me that this was his choice for this years birthday, I didn’t know if I would love it. I was afraid it would be too spicy or the different flavors would not compliment each other, but they certainly did!
You can deep fry your own chicken tenders for this recipe but I like to go simple and have less grease. That’s why I baked our chicken. It made it so easy to assemble these bad boys. You could also go pick up some chicken tenders from the local chicken place.
I’m loving the cute little street taco shells or you can make your own. Cassie made ours and they were delicious!
- Bacon, cooked crisp and 1 strip per taco
- Flour tortillas
- 2 lbs.Chicken Tenders, cooked according to the package
- Street Corn Salad
- 5-6 ears of corn husked and grilled in a skillet/grill
- 1/3 cup mayo
- 2 to 3 garlic cloves, minced
- 1 lime, juiced and zested
- 1/3 cup sliced green onions
- 1/3 cup grated queso fresco
- 1/4 cup cilantro, minced
- 1 jalapeno, diced, deseed
- 1 tsp chili powder
- 1 tsp salt
- Jalapeno Lime Ranch
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1 jalapeno, diced and deseeded, unless you want more heat
- 3/4 cup cilantro large stems removed
- 1 tablespoon lime juice
- 1/4 cup buttermilk
Street Corn Salad
- Grill up the corn and carefully slice it off the husk. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease.
In a food processor (or blender works too), puree cilantro leaves with the jalapenos. Puree until mostly smooth, scraping down the sides a few times. Add the mayo, sour cream, ranch seasoning, garlic powder, and salt. Mix well to combine.
Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a salad dressing container. Refrigerate up to five days. Best served chilled so they flavors have time to melt together.
Assemble your crew and crush some tacos!
Did you try our Fried Chicken Tacos recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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