Chicken and Corn Salsa Over Crispy Tortillas
Transform your weeknight dinners with this irresistible Chicken and Corn Salsa Over Crispy Tortillas recipe! Juicy, spice-rubbed chicken breast pairs perfectly with a vibrant corn salsa made from fresh veggies, zesty lime, and a hint of jalapeño for a kick. The crispy, golden tortillas provide the ideal base, offering the perfect crunch in every bite. Topped with melted cheddar cheese and a dollop of sour cream, this dish combines bold flavors and satisfying textures. Ready in just 45 minutes, this easy-to-follow recipe is perfect for busy evenings or casual entertaining. Serve it as a colorful, crowd-pleasing meal that’s as delightful to look at as it is to eat! Keywords: chicken, corn salsa, crispy tortillas, quick dinner, easy recipes, Mexican-inspired meals.
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels, fresh or frozen
- 0.5 cup cherry tomatoes, diced
- 0.25 cup red onion, finely chopped
- 1 piece jalapeño, finely diced
- 2 tablespoons cilantro, chopped
- 4 pieces tortillas, small
- 0.5 cup vegetable oil
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream (optional)
Instructions
Preheat your oven to 200°F (93°C) to keep tortillas warm after frying.
Marinate the chicken by combining olive oil, lime juice, ground cumin, chili powder, salt, and black pepper in a bowl. Add the chicken breasts, ensuring they are fully coated. Set aside for 15 minutes.
Prepare the corn salsa by mixing the corn kernels, diced cherry tomatoes, red onion, jalapeño, cilantro, and a pinch of salt in a medium bowl. Set aside.
Heat a large skillet over medium heat and add the marinated chicken breasts. Cook for 5-7 minutes per side until fully cooked (165°F internal temperature). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, fry the tortillas. Heat the vegetable oil in a skillet over medium-high heat. Use tongs to carefully place one tortilla at a time into the hot oil, frying for 1-2 minutes per side until golden and crispy. Transfer the fried tortillas to a plate lined with paper towels to absorb excess oil. Keep them warm in the oven.
Assemble the dish by placing a crispy tortilla on each plate. Sprinkle a small amount of shredded cheddar cheese over the tortilla. Top with sliced chicken strips and a generous spoonful of corn salsa.
Optionally, add a dollop of sour cream on top for extra creaminess. Serve immediately and enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
