These Mexican Street Corn Chicken Tacos are bursting with flavors! Tender chicken, charred corn, and a creamy cotija cheese sauce make for a delicious taco filling. Perfect for a quick and satisfying meal!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 cups frozen corn kernels. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/2 cup cotija cheese, crumbled. 2 tablespoons fresh cilantro, chopped. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper adjust to taste. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 8 small corn tortillas. 1 lime, cut into wedges for serving. 1/4 cup green onions, thinly sliced. 1/4 cup fresh cilantro leaves, for garnish. Hot sauce, for serving optional.

Instructions: In a large skillet, heat some oil over medium-high heat. Add the chicken pieces and cook until they are no longer pink and have a nice sear, about 5-7 minutes. Season with salt and black pepper. Set aside. In the same skillet, add the frozen corn kernels and cook until they are charred and slightly caramelized, about 5 minutes. In a small bowl, mix the mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, chili powder, cayenne pepper, and smoked paprika. Stir until well combined. Add the cooked chicken to the corn in the skillet and pour the mayo-sour cream mixture over the chicken and corn. Stir everything together until well coated and heated through. Warm the corn tortillas in a dry skillet or microwave for a few seconds. To assemble the tacos, spoon the chicken and corn mixture onto each tortilla. Garnish with green onions, fresh cilantro leaves, and a squeeze of lime juice. Serve hot with hot sauce on the side, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Zucchini Enchilada Roll Ups Tacos are a tasty and healthy take on regular enchiladas. Spiced chicken is put inside sliced zucchini, rolled up, and baked in enchilada sauce. They taste great, are cheesy, and are great for a low-carb taco night.

Ingredients: 3 large zucchinis, thinly sliced lengthwise. 1 cup cooked and shredded chicken. 1 cup shredded cheddar cheese. 1 cup enchilada sauce. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Sour cream, for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. The diced onion, bell pepper, and garlic should be cooked in a large skillet until they get soft. In a skillet, mix the chili powder, cumin, salt, and pepper with the chicken shreds. After a few minutes, cook the chicken until it's hot all the way through and the spices are well mixed in. Put a little enchilada sauce in the bottom of a baking dish. Place a zucchini slice on the work surface. Add a tablespoon of the chicken mixture to one end of the slice. Put the rolled-up zucchini in the baking dish with the seam facing down. Do it again with the rest of the chicken mixture and zucchini slices. Cover the zucchini roll-ups with the rest of the enchilada sauce and top with shredded cheddar cheese. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 20 to 25 minutes, or until the zucchini is soft. Serve hot with sour cream and fresh cilantro leaves on top. Eat your Zucchini Enchilada Roll Ups Tacos and enjoy them!

Prep Time: 20 minutes

Cook Time: 25 minutes