🌮🔥 Happy Taco Tuesday, Fam!

Spring just pulled up to the market… and you already know what that means… fresh corn is officially back in the chat 🌽✨

Tonight, we’re loading up smoky chipotle chicken, charred peppers, and creamy street corn into one messy, flavor-packed taco situation—bright lime, salty cotija, and just enough heat to keep things interesting.

👇 Scroll for your perfect taco-fueled weeknight feast.

Cheers & hot sauce,
~ The Taco Tuesday Crew

Recipe By: @munchinwithmaddie_

🌽🔥 Fun Fact: Born on the streets of Mexico City, elote gets grilled, slathered, and devoured curbside, where lime, chile, and crema turn corn into pure magic.

WATCH the VIDEO!

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 tortilla of youur choice
lime wedge optional

🌶️ 1️⃣ Spice Things Up
In a small bowl, mix your flavor arsenal: chipotle + paprika + cumin + garlic powder + onion powder + salt + oregano. This is your taco DNA. Respect it.

🍗 2️⃣ Marinate Like You Mean It
In a bowl, toss chicken thighs + 1 tbsp olive oil + HALF the spice mix. Get in there with your hands and coat every inch. Let it marinate for at least 30 minutes (longer = louder flavor).

🌈 3️⃣ Veggie Glow-Up
In another bowl, toss sliced bell peppers + red onion + 1 tbsp olive oil + remaining spices. Tongs up, coat ‘em like they’re heading to a flavor red carpet.

🔥 4️⃣ Sheet Pan Situation
Preheat oven to 425°F. Spread chicken on a baking sheet and scatter veggies around it. No overcrowding. Give everything space to get a little char and attitude.

⏱️ 5️⃣ Roast to Perfection
Bake for about 15 minutes until chicken hits 165°F and veggies are tender with a little edge. Let the chicken rest, then chop into juicy, taco-ready bites.

🌽 6️⃣ Street Corn Magic
In a bowl, whisk Greek yogurt + lime juice + cumin + paprika + chili powder + salt. Then fold in fire-roasted corn + cotija + cilantro + green onion + garlic + jalapeño. Creamy, tangy, a little spicy… this is the co-star stealing scenes.

🌮 7️⃣ Build Your Masterpiece
Warm tortillas your way. Layer roasted veggies, chopped chicken, and a generous scoop of street corn. Finish with extra cotija and a squeeze of lime.

💥 8️⃣ Final Move
Take a bite. Pause. Nod. Weeknight tacos just turned into a full-blown street legend.

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