Description
Crispy fried chicken pairs with sweet, charred corn and a spicy jalapeño lime ranch in toasted corn tortillas. This Mexican Fusion dish delivers crunch, smokiness, and zesty freshness balanced perfectly for handheld indulgence.
Ingredients
2 lbs chicken thighs
1.5 cups buttermilk
16 yellow corn tortillas
4 jalapeños
1 cup grated Mexican cheese
2 tsp ancho chili powder
1 tbsp balsamic vinegar
6 ears white corn with silks removed
1 tbsp honey
1 tbsp vegetable oil (for corn)
1 tsp salt
1 clove garlic, minced
1/4 cup chopped cilantro
2 limes, zested and juiced (2 tbsp zest, 1/2 cup juice)
Instructions
Soak chicken thighs in buttermilk with 1 tsp salt, 1 tbsp honey, 2 tsp ancho chili powder, and minced garlic for 1 hour at room temperature
Pat chicken dry and fry in vegetable oil until golden and crispy, ~3-4 minutes per side
Preheat tortillas directly over a cast iron pan for 30 seconds per side
Grill corn ears on the cob in a cast iron pan until charred, basting with a compound butter made from 1 tbsp softened butter, 1 tsp ancho chili powder, and juice of 1 lime
Blend 1 cup buttermilk with 1/2 cup lime juice, 2 tbsp lime zest, chopped cilantro, and remaining ancho chili powder for the ranch
Assemble tacos by adding 2-3 fried chicken slices per tortilla, top with grilled corn, cheese, and ranch
Notes
Use Oaxaca or Monterey Jack cheese for optimal meltability and a halal-friendly option
Chicken can be pre-cooked and assembled later
Adjust chili level by removing jalapeño seeds
Double ranch for heartier dressing
For extra crispy tortillas, briefly toast them after adding fillings
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Method: Frying & Grilling
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 170
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg