Smoky Southwest Grilled Chicken Tacos with Corn Salsa

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

Juicy grilled chicken breasts seasoned with smoky spices, served on warm tortillas and topped with a fresh corn and tomato salsa for a vibrant summer meal. This mexican-inspired tacos & burritos ready in about 30 minutes blends olive oil, smoked paprika, 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 4, 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 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 4 boneless skinless chicken breasts (6 oz each), then drizzle with 2 tbsp olive oil.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill chicken breasts for 5-6 minutes per side, until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes, then slice into strips.
  3. Step 3: Meanwhile, in a medium bowl, combine 1 1/2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 minced jalapeño (optional). Toss gently to combine.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by layering sliced chicken and a generous spoonful of corn salsa onto each tortilla. Serve immediately.

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Frequently asked questions

How long does Smoky Southwest Grilled Chicken Tacos with 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 Smoky Southwest Grilled Chicken Tacos with 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 Smoky Southwest Grilled Chicken Tacos with 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 Smoky Southwest Grilled Chicken Tacos with Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smoky Southwest Grilled Chicken Tacos with 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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