Street-Style Grilled Chicken Tacos with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled chicken marinated in smoky spices pairs perfectly with a fresh charred corn salsa wrapped in warm tortillas for a vibrant street food experience. This Mexican-inspired street-food recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 2 ears corn on the cob
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro leaves
• 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 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes at room temperature.
2. Step 2: Preheat a grill or grill pan to medium-high heat. Grill 2 ears of corn, turning occasionally, until kernels are charred and tender, about 8-10 minutes. Remove kernels from cob and place in a bowl.
3. Step 3: Add 1/4 cup finely diced red onion, 1/4 cup chopped cilantro leaves, and 1 small seeded and minced jalapeño to the bowl with the charred corn. Stir to combine and set aside.
4. Step 4: Grill the marinated chicken thighs over medium-high heat for 5-6 minutes per side or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable. To assemble, divide the sliced chicken evenly among tortillas, top each with 2-3 tbsp charred corn salsa, and a dollop of 1/4 cup sour cream if desired. Serve immediately.