Picnic Chicken Taco Recipe

This unique taco recipe is fabulously refreshing for summer get-togethers. We love opportunities to create new concoctions with Selmi’s Sweet Corn as our main character…not to mention some Fresh Cilantro from the garden. 

We’re showing you how to make homemade Fried Chicken as the protein source within these tacos paired with Charred Corn & Avocado Crema Sauce.

What you’ll need:

4 Tortillas

2 Chicken Breasts (butterflied & tenderized)

Fresh Cilantro

Olive Oil

Lime

Avocado Crema:

• 1 Avocado

• 1 Tablespoons Ranch

• 2 Tablespoons Mayo

Charred Corn:

• 2 ears of our Sweet Corn

• ¼ Parmesan

• Paprika 

• Salt

Dredge Mixture for Fried Chicken:

• 1 Cup Flour

• ¼ Cup Corn Starch

• A dash of the following spices to taste

  • Salt

  • Garlic Powder

  • Paprika

  • Onion Powder 

• 1 Beaten Egg with ½ Cup Buttermilk

Step 1 - Shuck your sweet corn and scrape off cob, heat cast iron skillet on medium heat with 1 Tablespoon of Butter, add Sweet Corn and season with Salt and Paprika. Let the Corn char in a cast iron skillet. Remove from heat and add ¼ Cup Parmesan Cheese.

Step 2 - Assemble your dredge station, dredge Chicken and fry in olive oil. Grease guard recommended!

Step 3 - Assemble your Avocado Crema Sauce by mixing 2 Tablespoons Mayo, 1 Tablespoon Ranch Dressing, and 1 ripe Avocado and a dash of Salt.

Step 4 - Assemble Taco & top with Fresh Cilantro and a squirt of Lime as pictured

Enjoy

Let us know if you try this recipe with your family & friends and per usual, don’t forget to stop by this summer for fresh produce & sweet corn (starting in July).