Chicken & Sweet Pepper Tacos

with Elote

35 MIN

4 Servings

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From the Test Kitchen

To accompany these loaded chicken and vegetable tacos, we’re serving a flavorful side inspired by a Mexican street food favorite. For our take on elote, we’re slathering corn on the cob with a tangy, creamy lime mayo, then garnishing it with Cotija cheese and traditional spices.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

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instructions

Cook Along

1 Cook & chop the chicken:

If you prefer to use the oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. Heat a medium pot of salted water to boiling on high. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. If necessary, peel the garlic, then roughly chop. Remove and discard the husks and silks of the corn; halve each cob crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.

3 Start the sauce:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic and all but a pinch of the spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the demi-glace and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened.

4 Make the elote:

While the sauce cooks, add the corn to the pot of boiling water and cook 3 to 4 minutes, or until tender. Drain thoroughly and pat dry with paper towels. While the corn cooks, in a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Season with salt and pepper. Evenly spread the lime mayonnaise onto the cooked corn. Top with the cheese and remaining spice blend.

5 Finish the chicken & sauce:

Add the chopped chicken and seasoned tomatoes to the pan of sauce. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Season with salt and pepper to taste.

6 Warm the tortillas & serve your dish:

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, finished chicken and sauce, and lime crema or sour cream. Serve with the elote on the side. Enjoy!