Adobo Chicken & Mexican Street Corn Tacos

I haven’t met anyone who doesn’t love a good taco! Taco nights at home are always fun. Taco nights with a margarita on the side are even better! This month for the Recipe Redux we were challenged to make tacos. At Trader Joe’s I found some adobo chicken that inspired me to make these tacos combined with one of my favorite sides – Mexican Street Corn. I had these tacos for lunch and dinner this week so I know they’re delish.

Adobo Chicken & Mexican Street Corn Tacos


  • 2 cups adobo chicken, shredded
  • 1 cup corn
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Salt and pepper
  • 2 tbsp cilantro, chopped
  • 2 tbsp cotija cheese (or queso fresco)
  • Juice 1/2 lime
  • Handful shredded cabbage
  • 8 whole wheat tortillas
  • 1 avocado, sliced


Prepare adobo chicken by seasoning chicken breast with adobo seasoning or using pre-marinated chicken (I use Trader Joe’s chicken). Shred chicken once fully cooked and cooled. In a small bowl, combine corn, chili powder, cumin, salt, pepper, cilantro, cotija cheese and lime juice. Assemble tacos by warming up tortillas in a skillet then adding sliced avocado, chicken, corn mixture and shredded cabbage. Enjoy!

Number of servings: 4 | Serving size: 2 tacos
Calories: 466, total fat: 16 g, total carbohydrates: 59 g, dietary fiber: 9 g, sugars: 8 g, protein: 28 g

What is your favorite weeknight taco recipe? Tell me below!



Leave a Reply

Your email address will not be published. Required fields are marked *