Taco seasoned ground chicken is stuffed in a grain-free tortilla shell with a smearing of refried beans and a generous portion of creamy, dairy-free street corn. 

I’m excited to share these Crispy Baked Chicken Tacos with Dairy-Free Street Corn! Because the only thing better than taco night is baked taco night.

The crunchy exterior of the tortilla shell is reminiscent of your fast food favorite, while the interior is stuffed with a delicious filling of your choosing.

Tangy, creamy, and bursting with flavor, this homemade street corn requires just a few simple ingredients and can be made all year long thanks to fire-roasted frozen corn!

It pairs so well with the ground chicken taco-seasoned filling and the warmed refried beans, but it’s also a quick and easy side dish perfect for summertime BBQs or gatherings.

Now, to get that desirable crispy exterior for the baked taco, my trick is to place a clean sheet pan on top of the tacos while they’re baking. That way, they stay folded and secure, and there’s no need to flip them!

Make a batch of these for your next Taco Tuesday fiesta, and your friends may just show up for dinner every Tuesday evening… Cheers!

Key Ingredients for Street Corn Chicken Tacos

A pound of meat, a can of beans, some frozen corn, and a pack of grain-free tortillas is just about all you need for this yummy baked taco recipe. Here’s the full list of items to make this meal extra tasty. 

• Ground Chicken: This quick-cooking protein is perfect for any night of the week. I haven’t tried this with any other type of protein, but I’m sure ground turkey or even ground beef would be equally delicious. 
• Onion: This helps flavor the meat and prevents it from being bland or dry. 
• Taco Seasoning: You’ll need this for both the meat and the street corn. Use whatever brand you like. I’m a fan of @sietefoods taco seasoning because it doesn’t have any added preservatives or seed oils. 

• Tomato Paste: This enriches the flavor of the meat and adds a bit more moisture, too. 
• Diced Green Chiles: So much flavor in one can! Because these tacos are baked, I want to make sure the filling doesn’t dry out. Adding a can of diced green chiles adds so much flavor and some liquid as well.  
• Refried Beans: This will act as the glue to keep the taco shells secure while being baked. Look for a brand without any added oils, such as @sietefoods. 
• Grain-Free Tortillas: Yet again, I like to use @sietefoods cassava flour tortillas for this recipe. They are pliable but still maintain their shape.   

• Avocado Oil Spray: Spraying the tacos lightly before popping them into the oven helps crisp them up. You can also use olive oil spray. 
• Fire-Roasted Corn: While I’m SO excited to make this street corn recipe with fresh summer corn, frozen corn works just as well. 
• Dairy-Free Sour Cream: This adds creaminess to the corn, sans dairy. You can also substitute with traditional mayo if you aren’t dairy-free. 
• Cilantro: If cilantro isn’t your thing, you can omit it. However, it does add a pop of freshness, which is especially great if you’re using frozen corn. 
• Nutritional Yeast: This plant-based ingredient is key to adding a cheesy flavor minus the dairy. Be sure to try it in my Chicken Enchiladas recipe! 

Step-by-Step Instructions for Mexican Street Corn Tacos

Make the tacos

Preheat the oven to 400°F.

Heat a bit of avocado oil in a large skillet over medium heat. Add the ground chicken and diced onion to the pan, breaking up the chicken into small pieces with a spatula.

Cook for 5 to 7 minutes or until the chicken is browned.

Add the taco seasoning, salt, and pepper, and cook for another minute.

Make a well in the center of the cooked chicken and add the tomato paste, stirring for a minute before incorporating it into the rest of the mixture. 

Add the diced green chiles and stir until well combined. Let cook for 5 to 7 more minutes.

While the meat mixture finishes cooking, warm the refried beans in a small saucepan over low heat so they are easily spreadable, and warm the tortillas so they are pliable and won’t rip.

Line a sheet pan with parchment paper.

When the meat mixture finishes cooking, assemble the tacos by adding a generous smear of refried beans and about 1/4 cup of ground chicken mixture to one half of the tortilla and fold over.

Repeat for the remainder of the tacos. You should get about 8 tacos total.

Spray the tacos with avocado or olive oil spray.

Place a sheet pan on top of your tacos and bake for 13 to 15 minutes. Remove the sheet pan from the top of your tacos and set the oven to broil. Broil for 2 minutes so the tacos get nice and crispy.

Make the street corn

While the tacos bake, get started on the street corn. Add the fire-roasted corn, lime juice, dairy-free sour cream, cilantro, nutritional yeast, taco seasoning, and a pinch of salt to a mixing bowl and stir to combine.

Remove the tacos from the oven and serve with street corn and toppings of your choice, such as shredded lettuce and avocado. Enjoy! 

More Taco Recipes You’ll Love: 

• Barbecue Braised Chicken Tacos with Avocado Corn Salsa
• Blackened Fish Tacos with Mango Salsa
• Crispy Baked Ground Beef Tacos (Grain-Free, Dairy-Free)
• Gluten-Free Shrimp Tacos with Corn Salsa
• Easy Carnitas Tacos