Ingredients:

– Bacon, cooked crisp and diced (1 strip per taco)
– Flour tortillas

Chicken Tender Marinade:
1.5 lbs. chicken tenders
1 cup pickle juice
1/2 cup buttermilk

Chicken Coating:
– 1.5 cups all-purpose flour
– 1/4 cup cornstarch
– 1 tablespoon garlic powder
– 1 tablespoon paprika
– 2 tsp salt
– 2 tsp onion powder
– 2 tsp black pepper
– 1 tsp cayenne powder
– 2 tablespoons hot sauce
– 1.5 cups buttermilk
– peanut oil or vegetable oil for frying chicken and for pan-frying shells

Street Corn Salad:
– 5-6 ears of corn husked and grilled
– 1/3 cup mayo
– 1 garlic clove, minced
– 1 lime, juiced and zested
– 1/3 cup scallions
– 1/3 cup cojita cheese
– 1/4 cup cilantro
– 1 jalapeno, diced
– 1/2-1 tsp chili powder
– 1/4 tsp salt

Jalapeno Lime Ranch:
– 3/4 cup mayo
– 3/4 cup sour cream
– 1 tablespoon dry ranch seasoning
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/2 cup pickled jalapenos
– 2 tablespoons juice from pickled jalapenos
– 3/4 cup cilantro
– 1 tablespoon lime juice
– 1/4 cup buttermilk

Instructions:

1. Marinate chicken in pickle juice and buttermilk.
2. Coat chicken in flour mixture, then buttermilk/hot sauce mixture.
3. Fry chicken until golden brown.
4. Grill corn and mix with street corn salad ingredients.
5. Blend cilantro and jalapenos for ranch, then mix with other ingredients.
6. Pan-fry tortillas until golden brown.
7. Assemble tacos with chicken, street corn salad, and jalapeno lime ranch.