Smoky Southwest Grilled Chicken Tacos with Corn Salsa

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups (from about 3 ears) 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
• 8 small corn tortillas
• 1 small, seeded and minced (optional) jalapeño

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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.