Elote Tacos with Chipotle Chicken and Veggies

Taco Tuesday just got a major upgrade with these Elote Tacos with Chipotle Chicken and Veggies! Imagine your favorite Mexican street food transformed into a taco topping, paired with juicy, chipotle-seasoned chicken and roasted bell peppers. Bold flavors, bright colors and loved by everyone who tries them!

Servings tacos

Prep Time 30

Cook Time 15

Total Time 45

Equipment

cutting board
knife
small bowl
3 medium bowls
tongs
baking sheet
whisk

Ingredients

For the Chipotle Chicken and Veggies:

2 tsp chipotle powder (sub chili powder for a milder option)
2 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp oregano
2 tbsp olive oil divided
1 lb boneless, skinless chicken thighs
2 small bell peppers cut into strips
½ large red onion sliced

For the Mexican Street Corn:

¼ cup full-fat plain greek yogurt (sub mayo or thick dairy-free yogurt)
juice from ½ lime
¼ tsp cumin
¼ tsp paprika
¼ tsp chili powder
kosher salt to taste
8 oz frozen fire-roasted corn thawed*
¼ cup crumbled cotija cheese (can omit for dairy free)
¼ cup chopped cilantro
2 tbsp chopped green onion (green parts only)
1-2 garlic cloves minced
½ jalapeño seeds removed & diced

For Serving:

8 almond flour tortillas (or small tortillas of choice)
lime wedge optional

Instructions

Start by mixing together all of the spices in a small bowl. Then, in a medium-sized bowl, add chicken, half of the olive oil (1 tbsp) and half of the spice mixture. Toss with your hands to combine and let that marinate for at least 30 minutes while you prepare everything else.
2 tsp chipotle powder, 2 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp oregano, 2 tbsp olive oil, 1 lb boneless, skinless chicken thighs
Preheat oven to 425F. In another medium-sized bowl, add the bell peppers, onion, remaining half of the olive oil (1 tbsp) and the rest of the spice mixture. Toss with tongs until coated.
2 small bell peppers, ½ large red onion, 2 tbsp olive oil
Once the chicken is done marinating, add it to a baking sheet. Scatter the bell pepper and onion mixture around the chicken on the baking dish. Spread it out so there's as little overlap as possible.
Transfer to the oven to bake for 15 minutes or until chicken reaches an internal temperature of at least 165F and veggies are tender. Allow the chicken to cool for a few minutes before chopping into small chunks.
Meanwhile, whisk together the greek yogurt, lime juices and spices. Then, add in the remaining Mexican Street Corn ingredients and stir until combined.
¼ cup full-fat plain greek yogurt, juice from ½ lime, ¼ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, kosher salt, 8 oz frozen fire-roasted corn, ¼ cup crumbled cotija cheese, ¼ cup chopped cilantro, 2 tbsp chopped green onion, 1-2 garlic cloves, ½ jalapeño
Warm up your tortillas in the microwave, on a skillet or directly on your gas stove. Then, layer on the roasted veggies, chopped chicken and a scoop of the mexican street corn. Garnish with a bit more cotija cheese and a squeeze of lime juice, if desired. Enjoy!
8 almond flour tortillas, lime wedge

Video

Notes

*NOTE: This can be found in the freezer section at most grocery stores, including Whole Foods. I thawed mine in the microwave before using. Of course, feel free to use fresh grilled corn on the cob!

SERVINGS & NUTRITION INFO: This recipe makes roughly 8 small tacos, but it really depends how much you stuff them! Similarly, nutrition info will vary depending on the size of your tacos and which tortillas you use.

Calories: 246kcal

Course: Dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: Bell Pepper, Chicken Thighs, Chipotle, Corn, Elote, Mexican, Mexican Street Corn, Tacos

Nutrition