Go Back
–+ servings
Elote Tacos

Mouthwatering Elote Tacos: A Flavorful Twist on Taco Night

Elote Tacos are a delicious twist on traditional tacos, featuring chipotle-seasoned chicken and vibrant roasted vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs Can substitute with chicken breast or a plant-based protein
  • 2 tsp Chipotle Powder Can substitute with chili powder for milder flavor
  • 1 tsp Cumin Essential for taco flavor profile
  • 1 tsp Garlic Powder Fresh garlic can be used
  • 1 tsp Kosher Salt Adjust to taste
  • 2 tbsp Olive Oil Can use avocado oil as a substitute
For the Veggies
  • 2 cups Bell Peppers Small, in strips; can replace with zucchini
  • 1 medium Red Onion Can use white onion as an alternative
  • 1 small Jalapeño Remove seeds for milder heat
For the Street Corn Topping
  • 1 cup Frozen Fire-Roasted Corn Can use fresh or canned corn
  • 1/2 cup Full-Fat Plain Greek Yogurt Dairy-free yogurt or mayo as a lighter option
  • 1/2 cup Cotija Cheese Omit for dairy-free, replace with vegan feta if desired
  • 1/4 cup Cilantro Can be replaced with parsley
  • 2 tbsp Green Onion Can omit if not available
  • 2 cloves Garlic Adjust amount to preference
  • 2 tbsp Lime Juice Essential for necessary acidity
For the Tortillas
  • 4 pcs Almond Flour Tortillas Can substitute with corn or flour tortillas
  • 1 wedge Lime Optional for serving

Equipment

  • baking sheet
  • medium bowl
  • Skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the boneless, skinless chicken thighs with half of the olive oil and half of the chipotle seasoning mix. Toss well and marinate for at least 30 minutes in the refrigerator.
  2. Preheat your oven to 425°F (220°C) while you prepare the vegetables. Toss sliced bell peppers and diced red onion with the remaining olive oil and spice mix until evenly coated.
  3. Spread the marinated chicken thighs on a baking sheet and arrange the seasoned vegetables around them. Bake for about 15 minutes until the chicken is cooked through and veggies are tender.
  4. In a bowl, whisk together Greek yogurt, lime juice, and remaining spices. Gently fold in the frozen corn, cotija cheese, cilantro, green onions, garlic, and jalapeño.
  5. Warm the almond flour tortillas using a microwave, skillet, or over a gas stove flame.
  6. On each warmed tortilla, layer roasted veggies, chopped chicken, and a dollop of the street corn topping. Sprinkle with extra cotija cheese and fresh lime juice.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 10mg

Notes

Store leftovers separately to avoid sogginess. Assemble just before serving for the best texture.

Tried this recipe?

Let us know how it was!