Elote Crispy Chicken Tacos
Put a new spin on #TacoNight with these crispy chicken tacos complete with elote style corn & bacon! .
Ingredients
- 15 Flour Tortillas fajita sized
- 1 cups Cojita Cheese crumbled
- 2 15oz can Sweet Corn drained
- 1 bunch Cilantro chopped
- 1 tbsp Lime Juice
- 1 tsp Salt
- 2 tbsp Tajin divided
- 1 cup Sour Cream
- 1 tsp Cumin
- ½ lb Bacon cut into ½-inch pieces
For the Chicken
- 2 lbs Chicken Tenderloins
- 2 cups Buttermilk
- 4 cups Flour
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- Cooking Oil to make 1 inch deep in pan
Instructions
- Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
- In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
- In a bowl, combine corn, cilantro, one tablespoon of tajin, lime juice, salt and half of cojita cheese.
- In a separate small bowl, combine sour cream, remaining tajin and cumin.
- Add flour, baking powder, salt, pepper, garlic and paprika to a bowl and stir to combine.
- Add enough oil to the bacon grease to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins.
- Once all chicken is cooked and slightly cooled, cut each tenderloin into 3-4 pieces (about 1-inch chunks).
- Smear tortilla with sour cream mixture. Add 3-4 chunks of chicken to a tortilla. Spoon corn over top then add bacon and sprinkle with remaining cojita cheese.
Tried this recipe?Let us know how it was!