Elote Chicken Tacos

This delicious mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner.
Prep 30 Minutes
Total Time 30 Minutes
Servings 8

Ingredient List

  • 2 tablespoons olive oil
  • 2 cups frozen corn kernels
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 cup water
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
  • 1/2 cup crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges, if desired
Recipe Continues Below


  1. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
  2. Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
  3. Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.

Expert Tips

  • Drizzle with your favorite hot sauce for extra heat.
  • Rinsed and drained canned corn can be used in place of frozen corn.
  • Top with sliced green onions for extra flavor.
  • Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL


  • 1 Serving Calories 270 (Calories from Fat 110);  Total Fat 12g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 40mg;  Sodium 610mg;  Potassium 210mg;  Total Carbohydrate 24g (Dietary Fiber 1g ,Sugars 2g);  Protein 17g
  • % Daily Value: Vitamin A 4%;  Vitamin C 0%;  Calcium 8%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  1/2 Vegetable;  1 Very Lean Meat;  1 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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