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Tacos have long held a place of honor in the culinary world as a versatile meal option that caters to a wide range of tastes and preferences. Their ability to be filled with virtually anything—from savory meats to fresh vegetables—makes them a favorite for many. Whether served at a casual family dinner or an extravagant gathering, tacos can easily be adapted to suit various occasions and dietary needs. Among the plethora of taco innovations available, the Mini Grilled Corn Chicken Taco Cups stand out as a fun, easy-to-make recipe that promises to be a hit with both adults and children alike.

Mini Grilled Corn Chicken Taco Cups

Discover the joy of Mini Grilled Corn Chicken Taco Cups, a delightful twist on traditional tacos. Perfect for any occasion, these bite-sized treats combine juicy grilled chicken, sweet corn, and fresh vegetables in a crispy tortilla cup. Easy to customize, they can cater to various tastes and dietary needs. Whether for game day, family dinners, or parties, these taco cups are sure to impress everyone at the table, making sharing and socializing even more enjoyable.
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Ingredients
  

1 lb (450 g) boneless, skinless chicken breast

1 cup sweet corn kernels (fresh or frozen)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1 tbsp olive oil

12 mini tortilla cups (store-bought or homemade)

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup diced red onion

1/2 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped

1/2 cup sour cream or Greek yogurt (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Preheat your grill or a grill pan over medium-high heat. Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Drizzle with olive oil. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes.

    Shred the Chicken: Once rested, chop or shred the grilled chicken into bite-sized pieces.

      Grill the Corn (Optional): If using fresh corn, you can grill the corn on the cob for about 5-7 minutes until slightly charred. Let it cool slightly and cut the kernels off the cob. If using frozen corn, simply thaw it.

        Combine the Filling: In a large mixing bowl, combine the shredded chicken, grilled corn, diced tomatoes, red onion, and half of the chopped cilantro. Toss everything together until well mixed.

          Build the Taco Cups: Place the mini tortilla cups on a serving platter. Spoon the corn and chicken mixture into each tortilla cup, filling them generously.

            Add Toppings: Top each filled taco cup with shredded lettuce, shredded cheese, and a dollop of sour cream or Greek yogurt. Sprinkle the remaining cilantro on top for garnish.

              Serve: Serve the mini grilled corn chicken taco cups immediately with lime wedges on the side for squeezing over the top before eating.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 12 servings