Name: Grilled Chili-Lime Chicken Tacos with Summer Corn Salsa
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb); 2 tbsp olive oil; 1 lime, zested and juiced; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper, to taste; 4 small corn tortillas; 1 cup fresh corn kernels (from 1 large ear); 1/2 cup diced ripe tomato; 1/4 cup finely diced red onion; 2 tbsp chopped fresh cilantro; 1/2 jalapeño, finely diced (optional)

Grilled Chili-Lime Chicken Tacos with Summer Corn Salsa

WholesomeLettuce7121

These grilled chili-lime chicken tacos deliver high protein and bright summer flavor, perfect for a warm evening in British Columbia. The chicken gets a zesty, smoky marinade and a juicy grill, while the charred corn salsa highlights local, seasonal produce. Each taco offers a balance of smokiness, tang, crunch, and freshness—ideal for pairing with classic cornbread. Using double-stacked corn tortillas keeps things sturdy, and the dish comes together quickly. It's a meal that feels like a summer celebration, bursting with color and texture, ready for a backyard dinner or an easy weeknight feast.

Ingredients

Instructions

In a bowl, combine olive oil, lime zest, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 15 minutes at room temperature.
Preheat grill or grill pan over medium-high heat. Grill chicken 6-8 minutes per side, or until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly.
While chicken grills, char corn kernels in a dry skillet over high heat for 2-3 minutes until lightly blistered. Cool briefly, then toss with tomato, red onion, cilantro, jalapeño, salt, and a squeeze of lime juice to make salsa.
Warm corn tortillas on a dry skillet or directly over a flame for 10-20 seconds per side until pliable and lightly toasted.
Layer sliced grilled chicken onto tortillas. Top with summer corn salsa. Serve immediately, ideally with cornbread on the side.