Baked Chicken & Corn Tacos
Feb 27, 2019, 3:36 PM | Updated: Feb 13, 2023, 1:21 pm
Chef Lesli Sommerdorf from Harmons made Baked Chicken and Corn Tacos to celebrate Taco Tuesday.
Baked Chicken and Corn Tacos
From Chef Lesli Sommerdorf for Harmons
Serves 4
Ingredients:
- 1 1/2 cups roasted and salted pumpkin seeds
- 1 1/2 cups panko
- Salt and freshly ground pepper
- 2 boneless, skinless chicken breasts
- 2 eggs
- 1/2 cup mayonnaise, divided
- 3 tsp chili powder, divided
- 16 oz frozen corn kernels, thawed
- 12 corn tortillas
- Shredded red cabbage, sliced avocado, cilantro, pickled jalapeño slices, hot sauce, and lime wedges
Instructions:
Preheat the oven to 350 degrees.
In a food processor fitted with the blade attachment, pulse pumpkin seeds until finely chopped. Transfer to rimmed baking sheet lined with a silicone mat and toss with panko. Toast until lightly browned, 10–12 minutes. Transfer to a large plate and season liberally with salt and pepper. Clean off mat.
Meanwhile, cut each chicken breast into 1” thick strips. Season with salt and pepper. In a medium bowl, whisk eggs, 1/4 cup mayonnaise, 1 1/2 teaspoons chili powder, and season liberally with salt and pepper. Set a wire rack on rimmed baking sheet. Spray with cooking spray. Dredge each piece of chicken in mayonnaise mixture, roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared baking sheet.
On a second rimmed baking sheet lined with a sheet of parchment paper or silicone mat, spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 teaspoons chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Place baking sheets in the oven and bake until chicken reaches an internal temperature of 165 degrees, about 18 minutes. Bake corn until tender, stirring once, about 20 minutes.
Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. Transfer to a plate and cover with a kitchen towel to keep warm.
Divide chicken among tortillas and top with corn and toppings.
