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I stumbled upon this taco creation during a summer cookout when I had leftover fried chicken and grilled corn. That happy accident turned into our family's most requested meal. The combination of crispy chicken tender bites with sweet charred corn and that creamy jalapeño lime ranch sauce creates something truly magical. My friends now beg for these tacos at every gathering.
A Symphony of Flavors
What makes these tacos so special is how every element plays its part perfectly. The pickle juice marinade gives the chicken this amazing tenderness while that street corn adds a sweet smoky pop. Then when you add the bacon crumbles and that creamy spicy ranch it's like a party in your mouth. I love watching people's eyes light up when they take their first bite.
What You'll Need
- Chicken Tenders: 1 pound, marinated in pickle juice and buttermilk for at least 4 hours, ensuring tenderness and a hint of tangy flavor.
- Corn on the Cob: 4 ears, grilled or blackened until charred for a smoky-sweet flavor.
- Seasonings: 1 teaspoon each of cayenne powder, paprika, garlic powder, onion powder, plus 1 tablespoon dry ranch seasoning, salt, and pepper.
- Cheese: ½ cup crumbled cojita cheese, for a salty and creamy topping.
- Bacon: 4 strips, cooked until crispy and crumbled.
- Jalapeños: ¼ cup pickled jalapeños, finely chopped for the sauce.
- Dairy: 1 cup buttermilk, ½ cup sour cream, and ¼ cup mayonnaise for the creamy sauce.
- Produce: 2 limes (zested and juiced), 2 scallions (thinly sliced), and fresh cilantro for garnish.
- Tortillas: 8 small flour tortillas, pan-fried for added crunch.
Let's Make Some Tacos
- Get That Chicken Ready
- Start with a good long soak in pickle juice and buttermilk. Then coat it in our seasoned flour and fry until it's golden and crispy.
- Make Amazing Street Corn
- Get those corn ears nice and charred then cut off the kernels and mix them with lime zest juice and scallions.
- Whip Up That Sauce
- Blend together your jalapeños sour cream mayo and lime juice until it's smooth and creamy. This sauce is absolutely addictive.
- Put It All Together
- Give those tortillas a quick pan fry then layer everything up with plenty of that amazing sauce on top.
Make It Easy
On busy nights I grab chicken tenders from our local spot. Slim Chickens makes perfect ones for these tacos. Just focus on making that amazing corn and sauce the rest takes care of itself.
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That Sauce Though
This jalapeño lime ranch has become famous in my circle of friends. I always make extra because people want to put it on everything from salads to chips. It's inspired by Chuy's sauce but I think it might be even better.
Worth Every Bite
These tacos really are something special. They've become our go to for celebrations casual dinners and everything in between. The combination of flavors just works so perfectly together you'll find yourself craving them again and again.
Frequently Asked Questions
- → Can I make components ahead of time?
- Yes, marinate chicken overnight, make street corn salad a day ahead, and prepare ranch sauce up to five days in advance. Fry chicken and assemble just before serving.
- → Why brine the chicken in pickle juice?
- Pickle juice adds flavor and helps tenderize the chicken. The longer it marinates, up to overnight, the more flavorful it becomes.
- → What's the best way to keep chicken crispy?
- Let the coating rest until pasty before frying, don't overcrowd the pan, and maintain oil temperature at 350°F. Place fried pieces on a wire rack rather than paper towels.
- → Can I adjust the spice level?
- Yes, adjust cayenne in the chicken coating and amount of jalapeños in the ranch sauce. You can also use mild jalapeños or add more for extra heat.
- → What can I substitute for cotija cheese?
- If you can't find cotija, use crumbled feta cheese as the closest substitute. Parmesan can work in a pinch but will have a different flavor.