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A plate of tacos with shredded chicken, corn, diced vegetables, and a dollop of sour cream served with a side of salsa.
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5 from 1 vote

Cotija Chicken Tacos Recipe

These cotija tortilla chicken tacos are a unique and delicious twist on traditional tacos. The crispy, salty cotija cheese adds a wonderful texture and flavor that is irresistible!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Chicken
Cuisine: American Fusion
Keyword: cotija chicken tacos
Servings: 4
Author: Emily Richter

Ingredients

Street Corn Salsa

  • 10 oz. frozen sweet corn thawed
  • ½ medium red onion minced
  • 1 large red bell pepper diced
  • ⅓ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt

Other Ingredients

  • 2 cups crumbled cotija cheese
  • 8 street taco-sized flour tortillas
  • 4 cups shredded rotisserie chicken
  • 1 cup 2% Greek yogurt

Instructions

  • Add all of the ingredients for the corn salsa to a bowl and mix until combined. Transfer to the fridge to chill.
    A vibrant bowl of corn salsa with diced red onions, chopped tomatoes, and fresh cilantro.
  • Heat a small, nonstick skillet over medium/high heat. Spray with cooking spray or coat with olive oil.
  • Add ¼ cup of crumbled cotija cheese to the center of the skillet and spread the cotija out into a circle, ensuring the cotija is all touching.
    A single rice cake with scattered crumbs on a white plate.
  • Cook the cheese for 3-5 minutes, gently sliding a spatula under the edges of the cotija circle to be sure the cheese doesn’t stick to the pan. The cheese will begin to melt and turn golden brown and crispy. The key is to be patient and to allow almost all of the cheese to melt and brown.
    A single, fried hash brown resting on a white, circular non-stick pan with a red handle, displayed on a grey surface with a few scattered crumbs and oil droplets.
  • Place a tortilla on top of the cheese round for 30-40 seconds to warm, and use a spatula to remove it from the stovetop. Place on a plate or a taco holder. Repeat steps 3-5 until you have 8 tacos.
    Three golden-brown cheese pancakes on a white plate with a light textured background.
  • Fill each taco with chicken, corn salsa, and Greek yogurt. Serve immediately.
    A plate containing chicken tacos garnished with corn, diced tomatoes, red onion, cilantro, and a dollop of sour cream, served on a white surface.

Video

Notes

  • Use a nonstick skillet for this recipe, or your cheese will stick to the pan and be a complete disaster.
  • We used rotisserie chicken because it is easy and delicious. You also have the option to prepare the chicken in the oven, stove-top, or Instant Pot.
  • To add some heat to this recipe, add a minced jalapeno to the corn salad.

Nutrition

Calories: 663kcal | Carbohydrates: 38g | Protein: 56g | Fat: 31g | Fiber: 3g | Sugar: 6g