Zesty Elote Tacos with Chipotle Chicken and Veggies Recipe

Mexican street-style elote tacos burst with vibrant flavors that dance across your palate.

Corn kernels roasted to golden perfection create a magical base for this mouthwatering dish.

Succulent chipotle-marinated chicken adds a smoky kick that transforms ordinary ingredients into something extraordinary.

Crisp vegetables bring fresh crunch and color to each carefully assembled bite.

Authentic spices weave through the layers, creating a symphony of tastes that feel both comforting and exciting.

Summer memories flood back with every delicious morsel of these irresistible tacos.

Dive into this recipe and let your kitchen become a celebration of bold, zesty mexican cuisine.

Why Elote Tacos With Chipotle Chicken And Veggies Are Full Of Flavor

• Quick Flavor Burst: These elote tacos deliver a powerful punch of Mexican-inspired flavors in every single bite, combining smoky chipotle chicken with charred vegetables and sweet corn.
• Simple Weeknight Winner: Minimal prep and cooking steps make this recipe perfect for busy home cooks wanting a delicious meal without spending hours in the kitchen, using convenient ingredients like pre-cooked chicken and frozen corn.
• Customize Your Feast: The recipe offers incredible flexibility, allowing you to swap proteins, adjust spice levels, or add extra toppings to match personal taste preferences and dietary needs.
• Crowd-Pleasing Comfort: With its combination of familiar ingredients and exciting Mexican street food vibes, these tacos appeal to both adventurous eaters and those who love classic comfort food, making them ideal for family dinners or casual gatherings.

Ingredients Needed For Elote Tacos With Chipotle Chicken And Veggies

• Chicken: Cooked and tossed with chipotle sauce for a spicy and flavorful protein base.
• Cotija Cheese: A crumbly Mexican cheese that adds a salty and tangy finish to the tacos.

• Red Bell Pepper, Zucchini: Fresh vegetables roasted with spices to create a tender and flavorful mix.
• Frozen Corn: Charred to add a sweet and smoky element to the taco filling.
• Cilantro: Fresh herb that provides a bright and herbal garnish.
• Lime: Citrus fruit used for adding a zesty and fresh accent to the tacos.

• Corn Tortillas: Traditional Mexican flatbread used as the base for the tacos.
• Sour Cream: Optional creamy topping to balance the spicy flavors.
• Olive Oil: Used for roasting vegetables and adding moisture.
• Chili Powder: Spice that adds warmth and depth to the roasted vegetables.
• Smoked Paprika: Provides a smoky flavor to the vegetable mix.
• Salt, Pepper: Basic seasonings to enhance the overall taste.
• Chipotle Sauce: Spicy sauce that coats the chicken with a rich, smoky flavor.

How To Make Elote Tacos With Chipotle Chicken And Veggies

Step 1: Roast Vibrant Vegetables

• Chili powder
• Smoked paprika
• Salt
• Black pepper

Roast in a preheated oven at 400°F for 15 minutes until vegetables are tender and slightly caramelized.

Step 2: Spice Up Chicken

Heat cooked chicken in a skillet over medium heat. Coat generously with chipotle sauce, stirring to ensure even coverage.

Cook for 5 minutes until chicken is heated through and sauce is slightly sticky.

Step 3: Char Sweet Corn

Using the same skillet, toast frozen corn kernels until they develop golden brown edges and a smoky flavor.

This should take 4-5 minutes, stirring occasionally to prevent burning.

Step 4: Warm Tortillas

Heat corn tortillas on a dry skillet or directly over stove flame.

Flip quickly to create light char marks without burning, about 30 seconds per side.

Step 5: Craft Delicious Tacos

• Spicy chipotle chicken
• Roasted vegetables
• Charred corn
• Crumbled cotija cheese

Step 6: Finish and Serve

Garnish tacos with fresh cilantro.

Serve with lime wedges on the side. Optional: Add a dollop of sour cream for extra creaminess.

Top Tips For Elote Tacos With Chipotle Chicken And Veggies

• Roast vegetables at high heat to enhance their natural sweetness and develop deeper, caramelized flavors while maintaining a crisp texture.
• Use a cast-iron skillet for corn roasting to achieve maximum char and smoky flavor without burning the kernels.
• Warm tortillas directly over flame for authentic street-style presentation and extra flavor complexity.
• Choose fresh cotija cheese for authentic Mexican taste, crumbling it just before serving to preserve its texture and freshness.
• Control spice levels by adjusting chipotle sauce quantity or using milder hot sauce for sensitive palates.

Fun Ideas For Elote Tacos With Chipotle Chicken And Veggies

• Seafood Elote Tacos: Replace chicken with grilled shrimp or white fish for a coastal flavor profile.
• Vegetarian Elote Tacos: Swap chicken with black beans or grilled tofu for a plant-based protein option.
• Spicy Green Elote Tacos: Incorporate roasted poblano peppers and jalapeños for an extra kick of heat.
• Ranch Elote Tacos: Add a drizzle of ranch dressing and crispy bacon bits for a creamy, savory variation.

Great Pairings For Elote Tacos With Chipotle Chicken And Veggies

• Pair Perfectly with Mexican Lager: Crisp, light Mexican beer like Corona or Modelo Especial cuts through the rich, spicy flavors and cleanses the palate between bites.
• Create Zesty Margarita Match: Classic lime margarita with a salt rim complements the chipotle chicken's heat and brings out the tangy, citrusy notes of the dish.
• Boost with Fresh Agua Fresca: Watermelon or pineapple agua fresca offers a sweet, refreshing counterpoint to the smoky, spicy taco ingredients, balancing the overall flavor profile.
• Elevate with Sparkling Paloma: Grapefruit-based sparkling cocktail with tequila provides a bright, bubbly accompaniment that enhances the taco's vibrant Mexican-inspired flavors.

How To Store Elote Tacos With Chipotle Chicken And Veggies

• Refrigerate: Store leftover taco components separately in airtight containers for up to 3-4 days. Keep tortillas, chicken, veggies, and cheese in individual sealed containers to maintain freshness and prevent sogginess.
• Freeze: Pack completely cooled ingredients in freezer-safe containers or ziplock bags. Chicken and roasted vegetables can be frozen for up to 2 months. Separate corn tortillas with parchment paper to prevent sticking.
• Reheat Oven Method: Warm individual components at 350°F for 10-15 minutes. Spread ingredients on a baking sheet, cover with foil to prevent drying, and heat until thoroughly warm.
• Skillet Reheating: Quickly warm chicken and vegetables in a dry skillet over medium heat for 3-5 minutes.

Questions About Elote Tacos With Chipotle Chicken And Veggies

• What makes chipotle sauce special in this recipe?

Chipotle sauce adds a smoky, spicy kick that transforms the chicken, giving the tacos a rich, bold flavor profile that elevates the entire dish.

• Can I make this recipe vegetarian?

Yes, replace chicken with black beans or grilled tofu and keep the roasted vegetables and corn for a delicious vegetarian version of the tacos.

• Is this recipe spicy?

The recipe has a mild to medium heat level from chipotle sauce and chili powder, but you can adjust spiciness by using less chipotle sauce or choosing a milder version.

• What if I don't have cotija cheese?

You can substitute cotija with queso fresco, feta cheese, or a sprinkle of parmesan for a similar tangy, salty flavor profile.

Elote Tacos with Chipotle Chicken and Veggies Recipe

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4.8 from 20 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Mexican street corn meets handheld delight in these elote tacos, blending smoky chipotle chicken with charred vegetables. Grilled corn, zesty lime, and creamy cotija cheese create a mouthwatering fiesta that will transport you straight to a bustling Mexico City street corner.

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Ingredients

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Main Ingredients:

• 2 cups shredded chicken
• 8 small corn tortillas
• 1 cup frozen corn, roasted
• 1 red bell pepper, diced and roasted
• 1 zucchini, diced and roasted

Cheese and Herbs:

• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped

Seasonings and Condiments:

• 2 tablespoons chipotle sauce
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 lime, cut into wedges
• 1/4 cup sour cream (optional)
• Salt and pepper to taste

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Instructions

1. Prepare the oven at 400°F and arrange red bell pepper and zucchini on a baking sheet, coating them with olive oil and seasoning with chili powder, smoked paprika, salt, and pepper. Roast the vegetables for 15 minutes until they reach a tender consistency.
2. Heat the cooked chicken in a skillet over medium temperature, coating it thoroughly with chipotle sauce until warmed through, approximately 5 minutes.
3. Use the same skillet to char the frozen corn, creating slight caramelized edges by cooking for 4-5 minutes.
4. Gently toast corn tortillas on a dry skillet or directly over an open flame, developing a subtle smoky char.
5. Create taco layers by positioning chipotle-infused chicken as the base, followed by the roasted vegetable medley and charred corn kernels.
6. Enhance the tacos with a generous sprinkle of crumbled cotija cheese, fresh cilantro leaves, and optional sour cream dollop.
7. Serve immediately with fresh lime wedges to brighten the flavor profile and add a zesty citrus dimension.

Notes

• Ensure vegetables are cut uniformly to guarantee even roasting and consistent texture throughout the dish.
• Toast corn tortillas briefly to enhance their flavor and prevent them from becoming soggy when adding wet ingredients.
• Adjust chipotle sauce quantity based on personal spice tolerance, starting with small amounts and gradually increasing for desired heat level.
• Swap cotija cheese with vegan alternatives like nutritional yeast or dairy-free crumbled cheese for plant-based dietary needs.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 390
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 75 mg