Smoky Barbecue Chicken Street Corn Tacos Recipe for Taco Tuesday - The Pass and Provisions

Ingredients

• 2 cups (300 g) cooked chicken, shredded (rotisserie chicken works well)
• ¼ cup (30 g) crumbled Cotija or feta cheese
• 2 cups (300 g) corn kernels (fresh, frozen, or canned)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon lime juice
• ¼ cup (10 g) chopped fresh cilantro
• ½ cup (120 ml) barbecue sauce
• 1 teaspoon chili powder (optional, for heat)
• ¼ teaspoon chili powder or smoked paprika
• Salt and pepper, to taste
• 8 small tortillas (corn or flour)
• 1 lime, cut into wedges
• Optional toppings: sliced jalapenos, diced avocado, or hot sauce