Spicy Chicken and Corn Tacos should be on the menu for the next Taco Tuesday. These healthy tacos made with chicken breast, corn, and chipotle peppers are packed with flavor and easy to make. Jump to Recipe keyboard_arrow_down
Spicy Chicken Tacos with Corn are a seriously tasty taco packed with chicken breast, corn, and plenty of spice. They come together in under 20 minutes for a healthy, easy dinner. Serve them with some Crockpot Pinto Beans or some Cilantro Lime Quinoa.
I have a vault of taco recipes for almost anything you can think of from slow cooker tacos to fish tacos and more. But in my mind, since you can never have enough taco options, so why not add one more with this simple weeknight spicy chicken and corn taco recipe. This spin on a traditional chicken taco takes things up a notch with the addition of sweet corn, red onion, chipotle peppers, and plenty of lime juice. It has tons of flavor, a good amount of spice, and we were licking our plates clean.
This chicken taco recipe uses a few tricks to keep things healthy and light. Instead of reaching for a premade taco seasoning (packed with preservatives) or preseasoned meats (packed with extra calories), this recipe uses a combination of onions, jalapenos, chipotle peppers, and spices to add tons of flavor. It does pack a punch in terms of heat, but it's easy to adjust the level of spice in these tacos.
To balance the spice, I used fresh corn which adds a nice touch of sweetness and some crunch. But you could substitute in any veggie. I have used zucchini, diced tomatoes, and even spinach successfully.
Now when it comes to making tacos, I think few things are critical. First let's talk about the tortillas. If you have a gas range, then I recommend quickly cooking them directly on the flame for just a few seconds on each side. This adds a touch of char and takes the taco to the next level. Then there is heat. You can either add heat directly to the tacos like we do in this recipe, or you can add salsa. For these tacos, we are going to create a salsa right in the pan using chipotle peppers. Chipotle peppers are smoked jalapenos and are so much flavor to recipes. However they can be really spicy, so add them slowly until you get the spice level you want.
Tips for Making these Chicken and Corn Tacos
- Although I opted for chicken breast, you can use chicken thighs as well. Ground turkey or beef will also work out really well in this recipe, as would some beans for a vegetarian option. Cauliflower also works.
- This recipe has spice from both a fresh jalapeno and chipotles. If you want things less spicy, don't add the fresh jalapeno. Keep the chipotle since they add smokiness as well, but add it without the seeds for less spice.
- This recipe is just for the filling. I recommend using corn tortillas that you lightly char on the stove. For a lower carb option, you can use a lower carb tortilla or lettuce wraps.
- Experiment with different veggies. Swap in carrots, zucchini, tomatoes, sweet potatoes, cauliflower, or butternut squash for the corn.
- To balance out the spice, consider serving these with something creamy like guacamole, fresh avocado slices, or sour cream. Greek yogurt is another good option for mellowing out the spice.
- If you have kids who don't like spice, make the salsa separately and add it on the side. That way everyone can build a taco that they will enjoy.
How to use Leftover Chicken Taco Filling
When you make this recipe, I always recommend making a double or even triple batch since the leftovers are so good. Here are some ways I like to use the leftovers:
- Quesadillas: Grabbing a flour or low carb tortilla, some shredded mozzarella cheese, and this taco filling results in the most amazing quesadilla. You can even add some black beans to make ti more filling.
- Scrambles: Believe it or not, these taste amazing in a morning scramble. We top ours with shredded cheese and diced avocado.
- Burritos: Wrap everything up with some canned pinto beans and brown rice/cauliflower rice for a tasty burrito.
- Burrito Bowls: Take some inspiration from Chipotle and make a burrito bowl at home with cilantro lime rice, beans, lettuce, pico de gallo, and cheese.
- Stuffed Peppers: Toss the leftovers with some quinoa and stuff everything into peppers for a Mexican twist on traditional stuffed peppers. Cook them in tomato sauce.
- Soup: Another creative way to use these leftovers is in soup. Just grab some store bought tomato or black ban soup and add the leftover chicken. Top with avocado, queso fresco, and baked tortilla chips.
Look for more healthy taco recipes?
Spicy Chicken and Corn Tacos
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- 1.33 lbs. boneless skinless chicken breast
- Salt and pepper
- 1 tbsp. olive oil
- 1 U red onion, sliced thin
- 1 U jalapeño, stemmed, seeded, and roughly chopped
- 2 tsp. cumin
- 2 tsp. oregano
- 1 U chipotle pepper adobo plus 1 tbsp. adobo sauce
- 1 cup chicken broth (fat free)
- 1.33 cups corn (fresh or frozen)
- 2 tbsp. lime juice
- 4 tbsp. cilantro
- 8 U corn tortillas
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Season the chicken with salt and pepper.
Heat a heavy skillet over medium high heat and add the olive oil.
Sear chicken on both sides for 2-3 minutes. Remove the chicken and set aside.
Add the onion and jalapeno. Cook for 4-5 minutes until tender.
Add the cumin, oregano, chipotles, adobo sauce, and chicken broth. Then add the chicken back. Bring to a simmer and cover. Cook for 5-7 minutes until chicken is cooked through and tender.
Remove the chicken the shred or chop. Allow sauce to continue cooking.
Add the corn and lime juice to the sauce. Serve the corn salsa on the chicken.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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