Description
Crispy fried chicken, sweet corn, and a spicy jalapeño lime ranch combine in these quick tacos – a festive dinner that’s as vibrant as a street market. Ideal for a busy weeknight or a playful family meal, each bite brings smoky, sweet, and tangy notes together in perfect harmony.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 cup all‑purpose flour
- 1 cup corn kernels
- 2 jalapeños, seeded and finely chopped
- 2 limes (juice and zest)
- ½ cup ranch dressing
- 8 medium corn tortillas
- ¼ cup vegetable or canola oil
- Salt, pepper, garlic powder, cumin
- ¼ cup chopped cilantro
- Thinly sliced red onion (optional)
Instructions
- Heat oil to 325°F in a deep skillet.
- Season chicken thighs with salt, pepper, garlic powder, and cumin.
- Dredge chicken in flour, shake off excess.
- Fry chicken 5–6 minutes per side until golden and 165°F interior.
- Sauté corn and jalapeños in a dry pan until slightly charred.
- Warm tortillas on a griddle or in microwave.
- Mix lime juice, zest, and ranch into a quick sauce.
- Assemble tacos: chicken, corn‑jalapeño mix, drizzle ranch, top with cilantro.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican