Spiced Tucson-Inspired Chicken Tacos with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

These tacos feature tender chicken marinated with southwestern spices and topped with a fresh charred corn salsa, bringing the flavors of Tucson to your kitchen. This Mexican recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, ground cumin, 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

• 1 lb boneless skinless chicken thighs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1 cup fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 small, seeded and minced jalapeño
• 8 small corn tortillas
• 1/4 cup (optional) sour cream

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Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice. Mix well and marinate for at least 30 minutes.
2. Step 2: Heat a grill pan over medium-high heat. Add 1 cup fresh corn kernels and 1/2 cup diced red bell pepper; cook, stirring occasionally, for 5 minutes until the corn is slightly charred and fragrant. Remove from heat and transfer to a bowl.
3. Step 3: To the corn mixture, add 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 small minced jalapeño. Stir to combine and set aside.
4. Step 4: Grill the marinated chicken thighs on the hot pan for 5-6 minutes per side until cooked through and slightly charred at edges. Remove and let rest for 5 minutes, then slice into strips.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm.
6. Step 6: Assemble tacos by placing sliced chicken on each tortilla, topping with 2-3 tbsp of the charred corn salsa, and a dollop of 1/4 cup sour cream if desired. Serve immediately.