For the Chicken Marinade:

• 1.5 lbs. chicken tenders
• 1 cup pickle juice
• 1/2 cup buttermilk

For the 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

For Frying:

• Peanut oil or vegetable oil for frying chicken and for pan-frying shells

For the Street Corn Salad:

• 5–6 ears of corn, husked and grilled in a skillet/grill
• 1/3 cup mayo
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cojita cheese
• 1/4 cup cilantro, minced
• 1 jalapeño, diced
• 1/2–1 tsp chili powder
• 1/4 tsp salt

For the Jalapeño 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 jalapeños (1/2 cup or 3/4 cup depending on how spicy you prefer)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup cilantro (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (milk could be used as a substitute)

Additional Ingredients:

• Bacon (1 strip per taco, cooked crisp and diced)
• Flour Tortillas