Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-fried chicken strips tucked into warm tortillas and topped with a smoky charred corn salsa bursting with fresh flavors. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Mexican cuisine 320 cal/serving

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Ingredients

2 (about 12 oz), cut into thin strips boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper
1 cup fresh or frozen corn kernels
1/4 cup finely diced red onion
2 tbsp chopped cilantro
1 tbsp lime juice
6 small corn tortillas
1/4 cup (optional) sour cream

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Instructions

Step 1: In a medium bowl, toss 2 tbsp olive oil with 1 tsp chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Add 2 boneless skinless chicken breasts cut into thin strips and coat evenly.
Step 2: Heat a large nonstick pan over medium-high heat. Add the chicken strips in a single layer and cook for 3-4 minutes per side until golden and cooked through.
Step 3: While chicken cooks, heat a separate dry skillet over high heat. Add 1 cup corn kernels and cook for 5 minutes, stirring occasionally, until charred and slightly blackened.
Step 4: Remove corn from heat and mix with 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice to make the salsa.
Step 5: Warm 6 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing chicken strips among tortillas, topping with charred corn salsa and 1/4 cup sour cream if using.