Guajillo Chicken Tacos with Creamy Corn & Jalapeño

Guajillo Chicken Tacos

with Creamy Corn & Jalapeño

30 MIN
11 SmartPoints®
2 Servings
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From the Test Kitchen

These tacos highlight our guajillo chile pepper sauce, which we’re using to create a rich, smoky coating for shredded (or pulled) chicken—perfectly accompanied by a side of fresh, sweet corn and pickled jalapeño dressed with a bit of creamy mayo.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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tips & techniques
Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce and half the mayonnaise; toss to coat. Taste, then season with salt and pepper if desired.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. 

Cook & dress the corn:
3 Cook & dress the corn:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the vinegar, remaining mayonnaise, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Warm the tortillas:
4 Warm the tortillas:

While the corn cooks, 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 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 & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the dressed corn. Enjoy!

Tips from Home Chefs

Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce and half the mayonnaise; toss to coat. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. 

Prepare the ingredients:
Cook & dress the corn:
3 Cook & dress the corn:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the vinegar, remaining mayonnaise, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

4 Warm the tortillas:

While the corn cooks, 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 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. 

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the dressed corn. Enjoy!

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