Chicken and Charred Corn Tacos with Fresh Tomato-Onion Salsa

Chicken and Charred Corn Tacos with Fresh Tomato-Onion Salsa ingredients

• 1.5 lbs Chicken breast, boneless, skinless, cut into 1/2-inch strips
• 2 tbsp Olive oil
• 2 tbsp Lime juice
• 1 tbsp Chili powder
• 1 tsp Cumin
• 0.5 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Corn, fresh or frozen (thawed), kernels removed
• 1 tsp Olive oil
• 0.25 tsp Salt
• 2 whole Roma tomatoes, diced
• 0.25 cup Red onion, finely diced
• 0.25 cup Cilantro, fresh, chopped
• 1 tbsp Lime juice
• 0.25 tsp Salt
• 0.5 whole Jalapeño, deseeded and minced (optional)
• 8-12 small Corn tortillas
• 1 whole Avocado, sliced or diced
• 2 tbsp Cotija cheese, crumbled (optional)

Watch how to make Chicken and Charred Corn Tacos with Fresh Tomato-Onion Salsa

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken and Charred Corn Tacos with Fresh Tomato-Onion Salsa

1. **Marinate the Chicken**: In a medium bowl, combine the 1.5 lbs chicken breast strips, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon chili powder, 1 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Toss to coat evenly. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
2. **Prepare the Fresh Salsa**: While the chicken marinates, in another medium bowl, combine 2 diced Roma tomatoes, 0.25 cup finely diced red onion, 0.25 cup chopped fresh cilantro, 1 tablespoon lime juice, 0.25 teaspoon salt, and 0.5 minced jalapeño (if using). Stir well, taste, and adjust seasoning as needed. Set aside.
3. **Char the Corn**: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 teaspoon olive oil and 2 cups of corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred and tender-crisp. Season with 0.25 teaspoon salt. Remove from heat and set aside.
4. **Cook the Chicken**: Heat 1 tablespoon of olive oil (from marinade) in the same skillet over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding, which can steam the chicken instead of searing it.
5. Cook the chicken for 4-6 minutes, flipping halfway through, until it is cooked through and lightly browned. An instant-read thermometer should register 165°F (74°C). Remove cooked chicken from the skillet and set aside.
6. **Warm the Tortillas**: While the chicken cooks or immediately after, warm the corn tortillas. You can do this by heating them directly over a gas flame for 10-15 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them in a dry skillet over medium heat for about 30 seconds per side until pliable and warm.
7. **Assemble the Tacos**: Lay out the warmed tortillas. Fill each tortilla with a portion of the cooked chicken strips.
8. Top the chicken with a generous spoonful of the charred corn.
9. Add a spoonful of the fresh tomato-onion salsa over the corn.
10. Garnish with sliced or diced avocado and crumbled Cotija cheese, if using. Serve immediately.

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