Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-fried chicken strips tucked into warm tortillas and topped with a smoky charred corn salsa bursting with fresh flavors. This mexican-inspired tacos & burritos ready in about 30 minutes blends olive oil, chili powder, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Mexican Chicken Tacos with Charred Corn Salsa?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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