of about 100 different ways to enjoy a fried chicken taco, this may very well be my most favorite. it would be yours too, if you tried it. make this, i dare you! a crispy, golden chicken tenderloin laid over a bed of romaine lettuce, chipotle corn gourmaise and chopped green onions.
take a bite out of that. crispy golden fried chicken with savory juices on the inside, sweet yellow corn simmered into the subtle, but bold flavors of a chipotle gourmaise.
this recipe requires fried chicken. =) i season chicken with lawry’s seasoning salt, salt, garlic powder and pepper. i fry on low to medium heat until golden brown.
the chipotle corn gourmaise will take, at best, 15 minutes to prepare. i chose to use low fat half and half for a healthier alternative for a creamy base. if you would like the full creamy experience, feel free to use heavy whipping cream.
chicken tenderloins (one per taco) , or thinly sliced chicken breast
1 yellow corn on the cob
1 clove of garlic, minced
1 tablespoon of olive oil
1 teaspoon of chipotle mayonnaise
½ cup of cotija cheese
¾ th (6 ounces) cup of half and half (fat free)
salt + pepper to taste
in a medium saucepan, heat tablespoon of olive oil on medium heat. add clove of minced garlic and sauté for a few minutes. cut the corn from the cob and fold into saucepan. sauté corn until they become golden in color.
whisk together ¾ths of a cup (6 ounces) of half and half cream and 1 teaspoon of chipotle mayonnaise together and fold into saucepan, folding in corn and minced garlic. add ½ cup of cotija cheese and salt to taste.
heat flour tortillas until they become soft and manageable. layer your tacos with romaine lettuce, chipotle corn gourmaise and chopped green onions! =) enjoy!