Tex-Mex Grilled Chicken Tacos with Fresh Salsa

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender grilled chicken marinated in smoky spices, served in warm corn tortillas topped with a vibrant, fresh tomato and cilantro salsa. This Mexican-inspired taco and burrito recipe, ready in about 55 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 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
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 3 medium roma tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion
• 2 tbsp lime juice
• 1 small seeded and minced jalapeño pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat, then marinate for 30 minutes at room temperature.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side or until internal temperature reaches 165°F and edges have light char marks. Remove and let rest for 5 minutes.
3. Step 3: Meanwhile, dice 3 medium roma tomatoes and mix with 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp lime juice, and 1 small minced seeded jalapeño pepper in a bowl. Stir gently to combine into a fresh salsa.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Slice grilled chicken into thin strips and divide evenly among tortillas. Top each with 2 tbsp of the fresh salsa and serve immediately.