Mexican·non-vegetarian·easy

Grilled Chicken Tacos with Charred Corn Salsa

Name: Grilled Chicken Tacos with Charred Corn Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g boneless, skinless chicken thighs; 60ml orange juice; 60ml lime juice; 4 garlic cloves; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 200g corn kernels; 1 small red onion; 30g fresh cilantro; 1 avocado; 50g cotija cheese; 8 corn tortillas

These grilled chicken tacos are a celebration of smoky, charred flavors that transport you straight to a Mexican street market. The chicken is marinated in a vibrant blend of citrus, garlic, and smoked paprika, then grilled until juicy and slightly charred. The corn salsa adds a sweet and smoky contrast, with pieces of charred corn mingling with fresh cilantro, red onion, and a squeeze of lime. Wrapped in warm corn tortillas and topped with creamy avocado and a sprinkle of cotija cheese, each bite is a fiesta in your mouth. Perfect for a summer evening, these tacos are easy to make yet impressively flavorful—a true taste of Mexico that will become a favorite in your home.

50 min(prep 20 + cook 30)

4 servings

450 kcal

Ingredients

boneless, skinless chicken thighs600g
orange juice60ml
lime juice60ml
garlic cloves4
smoked paprika1 tbsp
ground cumin1 tsp
dried oregano1 tsp
salt1 tsp
black pepper0.5 tsp
corn kernels200g
red onion1 small
fresh cilantro30g
avocado1
cotija cheese50g
corn tortillas8

Nutrition

450 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, whisk together orange juice, lime juice, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Add chicken thighs and coat well. Cover and refrigerate for at least 15 minutes (or up to 4 hours).
2
While chicken marinates, prepare the charred corn salsa: Heat a skillet over high heat. Add corn kernels and cook without stirring for 3-4 minutes until charred on one side. Stir and cook for another 2 minutes. Remove from heat and transfer to a bowl. Let cool slightly.
3
Finely chop red onion and cilantro. Add to the corn along with the juice of half a lime (about 1 tbsp). Season with a pinch of salt. Set aside.
4
Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side, until cooked through and slightly charred. Remove from grill and let rest for 5 minutes, then slice into strips.
5
While chicken rests, warm corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
6
Assemble tacos: Place sliced chicken on each tortilla, top with charred corn salsa, sliced avocado, and crumbled cotija cheese. Serve with lime wedges if desired.

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