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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°F (93°C) to keep tortillas warm after frying.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Optionally, add a dollop of sour cream on top for extra creaminess. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1125.2g)

Amount per serving	% Daily Value*
Calories	2587.4

Total Fat 180.5g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 69.9g
Cholesterol 386.3mg	0%
Sodium 3569.5mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 13.5g	0%
Total Sugars 20.4g
Protein 140.7g	0%

Vitamin D 45.2IU	0%
Calcium 663.1mg	0%
Iron 9.3mg	0%
Potassium 2089.8mg	0%

*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.

Source of Calories

Fat: 61.5%

Protein: 21.3%

Carbs: 17.3%