Description
These tacos are a flavor-packed fusion of crispy fried chicken tenders, zesty street corn salad, and a tangy jalapeño lime ranch sauce, all wrapped in warm tortillas.
Ingredients
- Chicken Tender Marinade:
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- Chicken Coating:
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
- Peanut oil or vegetable oil (for frying)
- Street Corn Salad:
- 5–6 ears of corn, husked and grilled
- 1/3 cup mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup cilantro, minced
- 1 jalapeno, diced
- 1/2–1 teaspoon chili powder
- 1/4 teaspoon salt
- Jalapeño Lime Ranch:
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapenos
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro
- 1 tablespoon lime juice
- 1/4 cup buttermilk
- For Assembly:
- Flour tortillas
- Cooked bacon, diced
- Neutral oil
- Lime wedges
Instructions
1. In a bowl, combine pickle juice and buttermilk. Add chicken tenders and marinate for at least 2 hours or overnight.
2. Mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne in a bowl. In another bowl, mix buttermilk and hot sauce.
3. Remove chicken from marinade, dredge in flour mixture, dip in buttermilk mixture, then dredge again in flour mixture.
4. Heat oil to 350°F and fry chicken for 4–5 minutes per side until golden and cooked through. Drain on paper towels.
5. Grill corn until charred and cut kernels off the cob.
6. In a bowl, mix corn, mayo, garlic, lime juice and zest, scallions, cotija, cilantro, jalapeno, chili powder, and salt. Chill.
7. Blend cilantro, jalapenos, and jalapeno juice until smooth. Mix with mayo, sour cream, ranch seasoning, garlic powder, and salt. Add lime juice and buttermilk to desired consistency.
8. Heat oil in a skillet and lightly fry tortillas until golden but still flexible.
9. Assemble tacos by adding chicken, street corn salad, jalapeño lime ranch, and bacon.
10. Serve with lime wedges.
Notes
For a lighter option, substitute grilled chicken for fried chicken.
Street corn salad and ranch sauce can be made ahead of time.
Add extra lime juice before serving for enhanced flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 520
- Sugar: 6g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg