Grilled Corn Tacos Recipe with Chicken and Tarragon Sauce
A great corn taco recipe with chicken and a fresh tarragon sauce. Best with Corn Tortillas.
Servings: 4 people
Cost: $15
Ingredients
Grilled Corn Chicken Tacos
- 4 ears corn, husks on (soaked and dried)
- 2 tablespoons extra virgin olive oil
- 4 cups shredded pre-grilled grilled chicken (roughly one small roaster chicken)
- 8 corn tortillas
- ½ cup thinly sliced purple cabbage
- ¼ cup finely diced cilantro
- ¼ cup diced radishes
- 1 avocado, sliced
Tarragon Cream Sauce
- ½ cup spinach, roughly chopped
- 1 teaspoon lemon zest (zest of one lemon)
- 3 tablespoons fresh squeezed lemon juice (½ of large lemon)
- 2 tablespoons fresh tarragon, roughly chopped
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives, roughly chopped
- 1 clove garlic, smashed
- 1 teaspoon anchovy paste
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup whole fat Greek yogurt
Instructions
The Tarragon Cream Sauce
- Combine all ingredients up until the anchovy paste in a food processor and pulse until well chopped. Mix in the mayonnaise, sour cream, and greek yogurt until combined and smooth.
The Grilled Corn
- Preheat Grill: Set the grill up for two-zone grilling, targeting 450-500 degrees Fahrenheit in the cooking chamber.
- Season Corn: Season the soaked and dried corn with a little olive oil. Optional: Sprinkle some dry rub over it.
- Grill Corn: Place the corn, with the husk on, over direct heat and grill. Rotate the corn after five minutes or until you see a nice char form on the husk. Rotate three more times until all four sides of the corn are grilled. Adjust the time down if your fire is burning too hot.
- Remove: Remove from the grill. Take off the husks and discard them. Place the corn on a cutting board and slice off the corn from the cob using a good chef's knife.
Assemble Tacos
- Place some of the chicken and corn on a warm corn tortilla. Then layer the radish, cabbage, avocado, and cilantro. Finish with a drizzle of the tarragon cream sauce.
Notes
For warm tortillas, add them to the indirect side of the grill in a stack wrapped in foil to warm them up.
*Time: The total time it takes to make this recipe includes the time needed to soak the corn in its husks.
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For details on grilling corn, see this post on how to grill corn.
For details on grilling chicken, see this post on how to grill a whole chicken.
Nutrition
Calories: 563kcal | Carbohydrates: 28g | Protein: 41g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 300mg | Potassium: 663mg | Fiber: 4g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 4mg
