Spiced Tex-Mex Chicken Tacos with Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

Tender chicken marinated with smoky Tex-Mex spices served in warm tortillas with a vibrant roasted corn salsa. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, ground cumin 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced chicken breasts
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup fresh or frozen corn kernels
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tbsp lime juice
2 tbsp chopped cilantro
8 small corn tortillas

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Instructions

Step 1: In a medium bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced chicken breasts and toss to coat. Let marinate for 15 minutes.
Step 2: Preheat a grill pan or skillet over medium-high heat. Cook the chicken slices for about 3-4 minutes per side until cooked through and slightly charred. Remove and keep warm.
Step 3: While chicken cooks, preheat the oven broiler. Spread 1 cup corn kernels on a baking sheet and broil for 5 minutes until slightly charred, stirring halfway.
Step 4: In a bowl, mix the roasted corn with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp lime juice, and 2 tbsp chopped cilantro. Season with a pinch of salt.
Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each tortilla with cooked chicken and top with the roasted corn salsa before serving.