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Mexican street tacos with kale, corn and chicken. Hand grabbing one taco
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4.80 from 20 votes

Mexican Street Tacos

Mexican Street Tacos are a popular street food made with small tortillas and stuffed with kale slaw and a chicken and corn filling - quick, easy & flavorful
Course Entree
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 358kcal
Author Yumna Jawad


For the Kale Slaw

  • 1 cup kale chopped
  • ¼ cup avocado oil mayonnaise
  • 2 teaspoons lime juice
  • ¼ teaspoon chili powder

For the Chicken Filling

  • 2 tablespoons olive oil
  • 3 cups cooked and cubed chicken breast
  • cups corn kernels cooked fresh or frozen
  • 2 tablespoons lime juice about 1 lime
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon salt

For assembly

  • 12 corn tortillas miniature, or 8 regular-size corn tortillas
  • ¼ cup Cotija cheese crumbled
  • 4 lime wedges for serving


  • Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
  • Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
  • Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
  • Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
  • To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.


Recipe: This recipe is from the Cook Once, Eat all Week cookbook.
Storage: Store the individual components of the tacos separately and assemble any leftovers as necessary.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of the tortillas, you can use lettuce (bibb lettuce is ideal) or thinly sliced jicama as veggie-based tortillas. You can also find grain-free tortillas.
  • Instead of kale, you could use any other greens of choice.
  • Instead of avocado mayonnaise, use regular mayonnaise or sour cream.
Mexican Street Tacos Excerpted from Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity by Cassie Joy Garcia, NC. Copyright © 2019. 


Calories: 358kcal | Carbohydrates: 34g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 703mg | Potassium: 460mg | Fiber: 5g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 1mg