Looking for a bold, flavorful twist on taco night? These chipotle chicken smashed tacos with elote are a vibrant fusion of smoky, spicy chicken and creamy, tangy corn elote, finished with a fresh guacamole that ties everything together. Perfect for parties, weeknight dinners, or just because tacos are life, this recipe delivers a crowd-pleasing combination of textures and flavors.
These chipotle chicken smashed tacos with elote bring a fusion of smoky, spicy, and creamy flavors, inspired by Mexican street food. The crispy smashed tortillas are the perfect base for bold chipotle chicken, tangy elote, and fresh guacamole. A crowd-pleaser for any occasion, they’re quick to prepare, customizable, and packed with vibrant textures that satisfy every bite. Perfect for taco nights or festive gatherings!
These chipotle chicken tacos are part of my delicious smashed tacos series - based on the smashburger tacos trend. Other chicken smashed taco recipes of mine include my Gyros Smashed Tacos or Chicken Tikka Smashed tacos. For a breakfast version, try my Sausage Smashed Breakfast Tacos or for an Asian twist try my Dumpling Smashed Tacos.
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Ingredients
Chicken Mince - Using chicken mince creates a juicy, tender base for the filling. It absorbs the smoky heat from the chipotle and the zesty fajita seasoning beautifully. I prefer ground chicken mince for its lightness compared to ground beef or pork, making it a great canvas for bold flavors.
Chipotle Paste - This is the star of the show, adding a rich, smoky spice that defines the tacos. I always opt for a high-quality chipotle paste for its depth of flavor.
Fajita Seasoning - A perfect blend of spices that enhances the chicken's flavor, bringing a Tex-Mex flair to the dish.
Lime Juice - Lime adds brightness, balancing the richness of the chipotle and elote. I use fresh lime for its zippy flavor and the perfect squeeze of acidity.
Sweetcorn - Corn is the base for the elote topping. Its natural sweetness is amplified when charred, creating a caramelized, nutty flavor.
Mayonnaise - Adds creaminess to the elote mixture, helping the flavors cling to the corn kernels for every bite.
Chili Powder - A pinch of chili powder in the elote brings a gentle heat that complements the smoky chipotle chicken.
Feta Cheese - The salty tang of crumbled feta contrasts beautifully with the creamy guacamole and elote.
Coriander (Cilantro) - Adds a fresh, herbal note to the guacamole and elote, tying the dish together.
Mini Tortillas - Perfect for smashing and crisping, creating tacos with crispy edges and a soft center.
Guacamole Ingredients (Avocado, Shallot, Baby Tomatoes, Lime): This fresh topping balances the heat and smokiness with creamy, tangy, and slightly sweet notes.
See recipe card for quantities.
Instructions
Preparation: Begin by prepping everything. Chop the coriander, remove the corn from the cobs, crumble the feta, and dice the shallot and baby tomatoes. If you are making your own guacamole, mash the avocado in a bowl and mix in the diced shallot, tomatoes, a big pinch of salt and black pepper, a little coriander, and a squeeze of lime juice. Set aside in a small bowl to allow the flavors to meld.
- Step 1: In a large bowl, combine the chicken mince, chipotle paste, fajita seasoning, and juice from half a lime. Mix well until the chicken is evenly coated.
- Step 2: Spread a thin layer of the seasoned chicken mixture onto each tortilla. Use about a tablespoon per tortilla, ensuring an even coating. Set aside.
- Step 3: In a skillet, melt butter over medium heat. Add the sweetcorn and a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly charred. Transfer to a bowl and mix with mayonnaise, chili powder, most of the crumbled feta (reserve some for garnish), coriander, and the juice from the other half of the lime.
- Step 4: Heat a large skillet or frying pan over medium high heat with a little oil. Place the chicken-covered side of one or two tortillas face down on the skillet and press down firmly with a spatula or another flat surface. Cook for 3-4 minutes until the chicken is browned and crispy. Flip and cook for an additional minute on the other side. Repeat with all tortillas. To keep them warm, place cooked tacos in an oven set to low heat while you cook the rest.
5: Step 5: Spread a generous spoonful of guacamole on each taco. Top with the elote corn mixture, a sprinkle of the reserved feta, and a drizzle of hot sauce if desired. Garnish with extra coriander for a pop of color and freshness.
Hint: Use a heavy spatula or a small skillet to press down firmly on the tacos while cooking. This ensures an even crisp and perfect smashed texture for the warm tortillas.
Substitutions
Chicken mince - Grind down chicken breasts to make mince or substitute with turkey mince for a leaner taco meat option, or pork mince for a slightly richer flavor. For a vegetarian twist, use crumbled tofu or plant-based mince.
Chipotle paste - Make your own chipotle paste by combining Blend canned chipotle peppers in adobo sauce with garlic, olive oil, lime juice, smoked paprika, cumin, and a touch of honey for balance. Swap with smoked paprika and chili paste for a milder smokiness, or use harissa paste for a spicy kick with a North African flair.
Fajita seasoning - Replace with a mix of cumin, paprika, garlic powder, and onion powder if you don’t have pre-made seasoning, or use store-bought taco seasoning for a similar effect.
Lime - Use lemon juice as an alternative for acidity, or add apple cider vinegar for a tangy kick.
Corn - Substitute with frozen corn kernels, which can be charred directly in the pan, or use canned corn, though it may not char as well.
Mayonnaise - Use Greek yogurt for a lighter, tangy option, or try sour cream for a creamier texture with a slightly different flavor profile.
Chili powder - Swap with cayenne pepper for more heat, or use smoked paprika for a milder, smoky flavor.
Feta cheese - Substitute with cotija cheese for an authentic Mexican touch, or use crumbled goat cheese for a creamier, tangy alternative.
Coriander (cilantro) - If you’re not a fan of fresh cilantro, use parsley for a fresh herbs flavor, or try chopped green onions for a milder, oniony taste.
Mini Tortillas - Try making your own Homemade Mini Tortillas or replace flour tortillas with corn tortillas if preferred for more crunchy tacos, or use lettuce wraps for a low-carb option.
Guacamole substitutions
Avocado - If avocados aren’t available, substitute with mashed peas for a similar creamy texture, or use store-bought guacamole for convenience.
Shallot - Swap with red onion for a slightly sharper flavor, or use spring onions for a milder taste.
Baby tomatoes - Use regular tomatoes, diced, or substitute with cherry tomatoes for a sweeter flavor. You could even use a homemade pico de gallo instead of guacamole.
Variations
Vegetarian Smashed Tacos - Swap chicken mince with spiced black beans or refried beans mixed with fajita seasoning and chipotle paste. Top with elote and guacamole for a hearty meat-free option of these chipotle chicken smashed tacos with elote.
Shrimp Smashed Tacos - Use marinated shrimp instead of chicken to switch up this easy recipe. Cook shrimp until pink and smash onto tortillas before crisping. Pair with elote and guacamole.
BBQ Chicken Smashed Tacos - Replace chipotle paste with BBQ sauce for a sweet, smoky twist. Combine with fajita seasoning and lime juice for a unique flavor profile.
Equipment
Spatula
Storage
Store any leftover components separately to maintain their freshness and texture. Place the cooked chipotle chicken in an airtight container and refrigerate for up to 3 days. Reheat it in a skillet or microwave before using. For the elote mixture, store it in a sealed container in the fridge for up to 2 days. Avoid freezing as the mayonnaise may separate when thawed.
Guacamole is best made fresh but can be stored in an airtight container with a layer of lime juice on top to prevent browning. Consume within 1-2 days.
If you have leftover tortillas, keep them wrapped in foil or a resealable bag at room temperature for 2-3 days. To reheat smashed tacos, warm them in a skillet over low heat until crispy. Assemble the tacos fresh before serving for the best results. Leftovers make for a quick and delicious meal the next day!
Top Tip
Let the corn sit undisturbed in the pan for a few moments to achieve those delicious, smoky charred bits. Also adjust the spice level by adding more or less chipotle paste and chili powder. Serve with extra guacamole to cool down the heat if needed.
FAQ
Pair chicken tacos with classic sides like Mexican rice, refried beans, or a fresh side salad. Chips with salsa, guacamole, or queso make great accompaniments. For drinks, margaritas or a chilled lime mocktail complement the flavors perfectly.
Use fresh, pliable tortillas and warm them before assembling to prevent cracking. Avoid overfilling, and layer ingredients thoughtfully—start with sturdy items like chicken, then add toppings. For extra stability, double up on tortillas or use a tortilla press to smash them into crispy bases.
Leftover taco components, stored separately, stay fresh for up to 3 days in the refrigerator. Avoid pre-assembling leftovers to prevent soggy tortillas. Reheat chicken and tortillas before serving, and assemble with fresh toppings for the best taste and texture.
Related
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Pairing
These are my favorite dishes to serve with these chipotle chicken smashed tacos with elote:
Recipe
Chipotle Chicken Smashed Tacos with Elote and Guacamole
Equipment
- Skillet
- Spatula
- Mixing bowl
Ingredients
- 250 g chicken mince
- 2 teaspoon chipotle pasta
- 1 tablespoon fajita seasoning
- 1 lime
- 4 corn cobs corn removed
- 1 tablespoon mayonnaise
- 1 teaspoon chilli powder
- 100 g feta
- 5 g coriander
- Salt and pepper
- Cooking oil
- 1 tablespoon butter
- Hot sauce optional
- 8 mini tortillas
Guacamole ingredients
- 1 avocado
- 1 shallot
- 30 g baby tomatoes
- Salt and pepper
- 1 teaspoon chopped coriander
Instructions
- Begin by prepping everything. Chop the coriander, remove the corn from the cobs, crumble the feta, and dice the shallot and baby tomatoes.
- If you are making your own guacamole, mash the avocado in a bowl and mix in the diced shallot, tomatoes, a pinch of salt and pepper, a little coriander, and a squeeze of lime juice. Set aside to allow the flavors to meld.1 avocado, 1 shallot, 30 g baby tomatoes, 1 teaspoon chopped coriander, Salt and pepper
- In a large bowl, combine the chicken mince, chipotle paste, fajita seasoning, and juice from half a lime. Mix well until the chicken is evenly coated.250 g chicken mince, 2 teaspoon chipotle pasta, 1 tablespoon fajita seasoning, 1 lime
- Spread a thin layer of the seasoned chicken mixture onto each tortilla. Use about a tablespoon per tortilla, ensuring an even coating. Set aside.8 mini tortillas
- In a skillet, melt butter over medium heat. Add the sweetcorn and a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly charred. Transfer to a bowl and mix with mayonnaise, chili powder, most of the crumbled feta (reserve some for garnish), coriander, and the juice from the other half of the lime.4 corn cobs, 1 tablespoon mayonnaise, 1 teaspoon chilli powder, 100 g feta, Salt and pepper, 1 tablespoon butter, 5 g coriander
- Heat a large skillet or frying pan over medium-high heat with a drizzle of cooking oil. Place the chicken-covered side of one or two tortillas face down on the skillet and press down firmly with a spatula or another flat surface. Cook for 3-4 minutes until the chicken is browned and crispy. Flip and cook for an additional minute on the other side. Repeat with all tortillas. To keep them warm, place cooked tacos in an oven set to low heat while you cook the rest.Cooking oil
- Spread a generous spoonful of guacamole on each taco. Top with the elote corn mixture, a sprinkle of the reserved feta, and a drizzle of hot sauce if desired. Garnish with extra coriander for a pop of color and freshness.Hot sauce
