Authentic Spicy Chicken Tacos with Corn Salsa

Authentic chicken tacos, let alone Spicy Chicken Tacos, are an absolute favorite of mine!  I’ll admit I am a huge fan of any types of tacos, however, I think my favorite are with chicken.

I don’t know about you but I could eat tacos daily!  There are so many fabulous wonderful and yummy options!  You can make them exactly the way you want.  If your kids don’t want the tomatoes, then they can skip them.  If they want multiple handfuls of cheese and you don’t, well then, they can eat the meat/cheese taco!  A few months ago I had tacos had a gastropub.  WOW!  Mind blown as to all of the different ways you can make tacos!

If you are looking for additional chicken recipes like our yummy Authentic Spicy Chicken Tacos with Corn Salsa, make sure you check out our recipe for a One Pan Herb-Roasted Chicken and Potatoes and Kale or our White Chicken Chili. 

**If you have never invested in a tortilla warmer, you honestly don’t know what you are missing!  These keep your tortillas soft and warm!  It really is a must have in every kitchen!

I hope our Authentic Spicy Chicken Tacos with Corn Salsa will become a hit in your home like it has ours!

Spicy Chicken Tacos and Corn Salsa

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup jicama
• 1 cup corn
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1 lime juiced
• 2 tablespoons cayenne or red pepper (if you don’t want it too “fiery’, you can reduce this to your liking)
• 1 tablespoon pepper
• 2 tablespoons salt
• 2 tablespoons olive oil
• 12 warm corn tortillas

Directions

Preheat the grill.

Cut the chicken breasts into 1 inch pieces.

In a large bowl, combine olive oil, cayenne pepper, pepper, salt and mix well. Once mixed, add your cut up chicken to that bowl and make sure all the pieces are covered with your marinade. At this point, cover the bowl of chicken and marinate it in the refrigerator for the amount time it will take you to make the salsa (next step). Or, to add even more flavor to the chicken, let it marinate for at least an hour.

In a medium bowl, combine the jicama, corn, red onion, red bell pepper, and cilantro – Mix it up! Then add the lime juice and zest and mix again! Now, set this aside.

Go to your preheated grill and grill the chicken until the juices run clear – about 4-5 minutes on each side should do it.

Grab your warm corn tortillas, open them up and top with chicken and then the corn salsa. DELISH!

Spicy Chicken Tacos and Corn Salsa

5 from 1 vote

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Ingredients

  

• 4 skinless boneless chicken breasts
• 1 cup jicama
• 1 cup corn
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1 lime juiced
• 2 tablespoons cayenne or red pepper if you don’t want it too “fiery’, you can reduce this to your liking
• 1 tablespoon pepper
• 2 tablespoons salt
• 2 tablespoons olive oil
• 12 warm corn tortillas

Instructions

 

• Preheat the grill.
• Cut the chicken breasts into 1 inch pieces.
• In a large bowl, combine olive oil, cayenne pepper, pepper, salt and mix well. Once mixed, add your cut up chicken to that bowl and make sure all the pieces are covered with your marinade. At this point, cover the bowl of chicken and marinate it in the refrigerator for the amount time it will take you to make the salsa (next step). Or, to add even more flavor to the chicken, let it marinate for at least an hour.
• In a medium bowl, combine the jicama, corn, red onion, red bell pepper, and cilantro – Mix it up! Then add the lime juice and zest and mix again! Now, set this aside.
• Go to your preheated grill and grill the chicken until the juices run clear – about 4-5 minutes on each side should do it.
• Grab your warm corn tortillas, open them up and top with chicken and then the corn salsa. DELISH!

Tried this recipe?Let us know how it was!