These chicken tacos are topped with a charred corn salsa that adds texture, acidity, herbaceousness and a touch of spice. Charring the corn imbues it with a hint of smoky bitterness that complements its inherent sweetness. The chicken gets tossed in cumin, oregano, smoked paprika and garlic powder before being seared. Serve with tortillas and a dollop of sour cream, or your choice of taco fixings, for a weeknight-friendly meal.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 4–6 (makes 12 tacos)
Directions
-
Step 1
Season the chicken: In a medium bowl, mix together the chicken, cumin, oregano, smoked paprika, garlic powder, salt and pepper until evenly combined.
-
Step 2
Make the corn salsa: In a large (12-inch) cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the corn, sprinkle lightly with salt and pepper, and cook, stirring occasionally, until the corn is charred in spots, about 4 minutes. (Partially cover the skillet to prevent kernels from flying across your kitchen, if needed.) Transfer the kernels to a medium bowl, and return the skillet to the burner.
-
Step 3
Cook the chicken: Reduce the heat to medium, add the oil and heat until shimmering. Add the chicken and cook without moving until nicely browned, 5 to 6 minutes. Flip the chicken over and continue cooking until nicely browned on the other side and an instant-read thermometer inserted into the thickest part of each thigh registers at least 165 degrees, another 5 to 6 minutes. Transfer to a cutting board and let rest for 2 to 3 minutes.
-
Step 4
Assemble the salsa: To the bowl with the charred corn, add the jalapeños, lime zest and juice, onion, and cilantro and stir to combine. Taste, and season with more lime juice, salt or pepper, if needed. You should have about 2 1/2 cups.
-
Step 5
Dice the chicken and spoon some onto each tortilla, along with some of the salsa (you may not use it all). Serve warm, with sour cream, if using.
Substitutions
Boneless, skinless chicken thighs >> boneless, skinless chicken breasts with an adjustment to the cooking time.
Vegetarian or vegan? >> Use the spices to flavor canned black or pinto beans (drained and rinsed, if desired).
Corn tortillas >> flour tortillas.
Want a shortcut? >> Use frozen fire-roasted corn, defrosted and drained, and combine with the other salsa ingredients.
Don’t like cilantro? >> Skip it, or use parsley.
