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Best Easy Chicken Tacos

5 from 2 votes
up close single chicken taco in taco holder topped with corn salsa
Simple, easy, delicious, light, and just right, these easy grilled chicken tacos are made with just a handful of pantry and fridge staples and are the perfect answer to the never-ending question of what to make for dinner! 
Prep Time: 15 minutes
Cook Time: 15 minutes
marinating time: 30 minutes
Total Time: 1 hour
Servings:4 servings

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts , (about three medium chicken breasts, or you can use 1.5 pounds boneless chicken thighs)
  • 8 6-inch flour tortillas
  • cilantro, salsa, hot sauce, avocado or guacamole, for serving

Chicken Marinade

  • cup oil
  • juice of 3 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chile powder, or regular chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Corn Salsa

  • 2 ears corn on the cob
  • 2 teaspoons oil
  • juice of ½ lime
  • 1 handful cilantro, chopped
  • ¼ red onion, diced
  • salt to taste

Instructions

  • Pound chicken to even 1/2 inch thickness.
  • In a medium bowl, whisk together all ingredients for the marinade. Add chicken, toss to coat. Cover bowl tightly and chill for at least 30 minutes or up to 4 hours.
  • To prepare the corn salsa (this can be done while cooking chicken, or ahead of time), rub corn all over with oil. Grill over medium heat, turning every couple of minutes, for about 10 minutes or until corn begins to char slightly.
  • Use a sharp knife to slice corn off of the cobs. Stir together with onions, cilantro, lime juice and salt.
  • To cook the chicken, discard marinade, then grill over medium heat 6-8 minutes each side or until chicken is cooked through and juices run clear. (Alternately you can cook the chicken on stovetop over medium heat, or bake in a baking dish uncovered for 15-18 minutes at 375 degrees.)
  • Allow chicken to rest for 5 minutes, then dice. Serve in tortillas topped with corn salsa and other desired toppings. Enjoy!

Notes

Spice it up: add 1 diced jalapeno to the corn salsa and/or 1/2-1 teaspoon crushed red pepper flakes to the marinade. 
 

Nutrition

Calories: 432 kcal, Carbohydrates: 11 g, Protein: 38 g, Fat: 26 g, Saturated Fat: 3 g, Cholesterol: 109 mg, Sodium: 220 mg, Potassium: 788 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 148 IU, Vitamin C: 6 mg, Calcium: 21 mg, Iron: 2 mg
Course: Main Course
Cuisine: American, Mexican
Author: Tiffany