Chicken esquites tacos – grilled chicken, topped with street corn elote is an amazing combo that needs to be one everyones table right now
It’s got such a bright texture, and makes resisting a second taco that much harder!
Anytime I can use a side dish leftovers in another dish the next day is always a win.
I’m using my esquites recipe, from earlier this week and simply topping them on these chicken tacos. They can stay in the fridge for about a week in an airtight container – if they can last that long!
So all I need to worry about tonight is warming up tortillas, and grilling up some chicken!
For the chicken, I made a simple quick marinade, with some olive oil, lemon juice cumin, paprika, oregano.
Let it sit in a bag for about 30 minutes and you’re ready to grill.
Its a solid chicken recipe and I even love using it for quick quesadillas for the kids!
I’m a fan of making these chicken esquites street tacos, by using the the smaller tacos, It makes for smaller bite, and are just fun to fill up with everything and gulp down in a few bites.
It makes you fill less guilty by eating smaller portions.
Nevermind that you at 10 of them though..