Name: California Grilled Chicken Tacos with Charred Corn Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 10 oz total); 1 1/2 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp black pepper; 1 ear fresh corn, husked; 4 small corn tortillas (street taco size); 1/4 cup red onion, diced; 1/2 cup cherry tomatoes, quartered; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and finely diced; Juice of 1 lime, plus wedges for serving; 1 ripe avocado, sliced; 1/4 cup cotija cheese, crumbled (optional)

California Grilled Chicken Tacos with Charred Corn Salsa

bretson

These California-inspired grilled chicken tacos are a celebration of bold flavors and summer freshness, perfect for a sunny evening. Science-driven grilling techniques—like pounding the chicken for even cooking and charring the corn—take these tacos to the next level, infusing every bite with smoky depth. The charred corn salsa balances sweetness, heat, and acidity, while creamy avocado and a sprinkle of cotija cheese add irresistible texture and richness. Whether you're feeding friends or enjoying a laid-back dinner, these tacos deliver vibrant color and flavor that feel right at home in California's summer sunshine.

Ingredients

Instructions

Pound chicken breasts to even thickness. In a bowl, mix 1 tbsp olive oil, 1 tsp salt, cumin, chili powder, smoked paprika, garlic powder, and black pepper. Coat chicken with marinade and let sit 10 minutes while you prep veggies.
Heat a grill pan or outdoor grill over medium-high. Brush corn with 1/2 tbsp olive oil and sprinkle with 1/4 tsp salt. Grill corn, turning occasionally, until charred in spots (8-10 minutes). Remove, let cool slightly, then cut kernels from cob.
Grill chicken 4-5 minutes per side until cooked through and lightly charred. Rest 3 minutes, then slice thinly across the grain.
In a bowl, combine charred corn kernels, red onion, cherry tomatoes, cilantro, jalapeño, juice of 1 lime, and 1/4 tsp salt. Toss.
Warm tortillas directly over a burner or in a dry skillet until pliable and slightly blistered, about 30 seconds per side.
To assemble: Layer sliced grilled chicken, corn salsa, and avocado in tortillas. Top with cotija cheese (if using) and extra cilantro. Serve with lime wedges.