Skip the beef and make these street corn chicken smash tacos instead! Crispy tortillas are topped with juicy seasoned ground chicken and finished with a creamy Mexican street corn slaw for a quick, flavorful, high-protein meal the whole family will love.
In a large bowl, combine the ground chicken, granulated garlic, salt, and black pepper. Stir until evenly combined. Divide the chicken mixture into 8 equal portions.
Heat a large skillet over medium-high heat. Add the corn and cook until lightly toasted and golden in spots. Transfer the corn kernels to a large bowl. Add the coleslaw mix, green onions, queso fresco, and cilantro. In a small bowl, whisk together the avocado mayo, kefir, lime juice, salt, and pepper. Pour over the corn mixture and toss until everything is evenly coated.
Place a portion of chicken onto each tortilla and spread it into a thin, even layer covering the surface.
Heat a large cast iron skillet, hot skillet, or hot griddle over medium-high heat. Place the taco meat side down in the skillet. Cook for 3-5 minutes until the chicken develops a golden crust and is nearly cooked through. Flip and continue cooking for another 2-3 minutes until the tortilla is crispy and the chicken is fully cooked. Repeat with the remaining tacos.
Top each taco with a generous scoop of the street corn slaw. Finish with additional queso fresco, fresh cilantro, and a squeeze of lime juice. Enjoy!