Crispy Baked Chicken Tacos with Dairy-Free Mexican Street Corn

Taco-seasoned ground chicken is tucked into grain-free tortillas, smeared with refried beans, and topped with a tangy, creamy dairy-free street corn.

I’m excited to share this recipe for Crispy Baked Chicken Tacos with Dairy-Free Street Corn. These baked tacos give you the satisfying crunch of your favorite takeout shell while keeping the ease and flavor of a homemade filling. The dairy-free street corn is tangy, creamy, and bright, and it pairs perfectly with seasoned ground chicken and warm refried beans.

This street corn uses just a few simple ingredients and works year-round because fire-roasted frozen corn delivers great flavor even when fresh corn isn’t available. It also makes a delightful side for barbecues and potlucks.

To keep the tacos folded and get a crisp exterior without flipping, I place a clean sheet pan on top of the tacos while they bake. This simple trick holds them closed and helps the tortillas brown evenly.

Make a batch for Taco Tuesday or your next gathering — these handhelds travel well and are easy to scale up when you have friends over.

Key Ingredients for Street Corn Chicken Tacos

All you need to make these tacos are a pound of ground chicken, a can of refried beans to act as a binder, some fire-roasted corn, and grain-free tortillas. Below is a complete ingredient list and notes on substitutions to help you customize the recipe.

• Ground chicken: A lean, fast-cooking protein that works well for weeknight meals. Ground turkey or beef can also be used if preferred.
• Onion: Adds moisture and flavor so the filling stays juicy.
• Taco seasoning: Use your preferred blend for the meat and a touch for the corn. A clean-label seasoning without preservatives works best.
• Tomato paste: A small amount deepens the savory notes and helps bind the filling.
• Diced green chiles: Adds flavor and moisture so the filling stays tender during baking.
• Refried beans: Spread on the tortilla to help the folded shells stay closed while baking.
• Grain-free tortillas: Choose pliable tortillas that will fold without tearing; cassava flour tortillas are a great option.
• Avocado or olive oil spray: A light spray helps the tortillas crisp in the oven.
• Fire-roasted corn: Frozen, fire-roasted corn keeps this dish flavorful year-round.
• Dairy-free sour cream: For creamy street corn without dairy; mayonnaise or regular sour cream will also work if you aren’t dairy-free.
• Cilantro: Optional, but it brightens the corn mixture.
• Nutritional yeast: Adds a cheesy, savory note while keeping the street corn dairy-free.

Step-by-Step Instructions for Mexican Street Corn Tacos

Make the tacos

Preheat your oven to 400°F (205°C).

In a large skillet over medium heat, warm a splash of avocado oil. Add 1 pound of ground chicken and one diced small white onion, breaking the meat into small pieces. Cook 5–7 minutes until the chicken is browned.

Stir in 2 tablespoons taco seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook another minute to bloom the spices. Make a small well in the middle of the pan and add 3 tablespoons tomato paste; stir for about a minute to let it caramelize, then fold it into the meat. Add 1 can of diced green chiles and cook 5–7 more minutes so flavors meld.

While the meat finishes, warm 1 can of refried beans in a small saucepan so they spread smoothly, and warm the tortillas so they’re pliable.

Line a sheet pan with parchment. Spread a generous smear of refried beans on one half of each tortilla, top with about 1/4 cup of the ground chicken mixture, then fold the tortilla over to form tacos. Repeat to make about 8 tacos.

Lightly spray each taco with avocado or olive oil spray. Place a second sheet pan on top of the folded tacos so they stay closed, and bake for 13–15 minutes. Remove the top pan, switch the oven to broil, and broil 1–2 minutes to achieve extra crispness — watch closely so they don’t burn.

Make the street corn

While the tacos bake, combine 2 cups fire-roasted corn (thawed if frozen), 1 tablespoon fresh lime juice, 2 tablespoons dairy-free sour cream (or mayo), 2 tablespoons chopped cilantro, 2 teaspoons nutritional yeast, 1/2 teaspoon taco seasoning, and a pinch of salt in a bowl. Stir until evenly coated. Taste and adjust lime and salt as needed.

Remove the tacos from the oven and serve immediately with the dairy-free street corn spooned on top or on the side. Add toppings such as shredded lettuce, avocado slices, extra cilantro, or a squeeze of lime. 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

Recipe

CRISPY BAKED CHICKEN TACOS WITH DAIRY-FREE STREET CORN

Prep: 25 mins • Cook: 30 mins • Total: 55 mins • Servings: 8 tacos

Ingredients

Chicken tacos

• 1 pound ground chicken
• 1 small white onion, diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons taco seasoning
• 3 tablespoons tomato paste
• 1 can diced green chiles
• 1 can refried beans
• 8 grain-free tortillas (cassava flour or similar)

Dairy-free street corn

• 2 cups fire-roasted corn (frozen is fine)
• 1 tablespoon fresh lime juice
• 2 tablespoons dairy-free sour cream (or regular sour cream/mayo)
• 2 tablespoons chopped cilantro
• 2 teaspoons nutritional yeast
• 1/2 teaspoon taco seasoning
• Salt to taste

Instructions

Make the tacos

1. Preheat the oven to 400°F.
2. Cook ground chicken and diced onion in a skillet with a little avocado oil over medium heat until browned, about 5–7 minutes.
3. Add taco seasoning, salt, and pepper; cook 1 minute. Stir in tomato paste, then add diced green chiles. Cook 5–7 more minutes.
4. Warm refried beans and tortillas. Spread beans on half of each tortilla, top with about 1/4 cup chicken filling, and fold.
5. Arrange tacos on a parchment-lined sheet pan, lightly spray with oil, cover with a second sheet pan, and bake 13–15 minutes. Remove the top pan and broil 1–2 minutes to crisp.

Make the street corn

1. Mix fire-roasted corn, lime juice, dairy-free sour cream, cilantro, nutritional yeast, taco seasoning, and salt until well combined.
2. Serve the tacos with the street corn and desired toppings.

Notes

Baked tacos are ideal for feeding a crowd—double or triple the recipe as needed. You can prepare the filling and street corn ahead of time and assemble just before baking for an easy, hands-off service. These tacos travel well and make a convenient handheld option for parties.

Nutrition (approx.)

Per taco: Calories: 250 kcal | Carbohydrates: 32 g | Protein: 14 g | Fat: 8 g | Fiber: 8 g. Nutrition is an estimate and should be used as a guideline.