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Chicken Tacos with Corn Salsa

Prep time 6 mins
Bake time 10 mins


If you don't have access to fresh corn, swap in 1 1/2 cups thawed frozen corn instead without losing any nutritional value.


  • 1 15-oz can black beans, drained and rinsed
  • 1 10-oz can diced tomatoes with green chilies, drained
  • 3 tablespoons chopped fresh cilantro, plus extra for garnish
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 2 large ears of corn, shucked
  • 8 taco-sized soft flour tortillas, warmed

Nutrition Information

  • calories 549
  • fat 14 g
  • satfat 3 g
  • cholesterol 82 mg
  • fiber 10 g
  • protein 45 g
  • carbohydrate 64 g
  • sodium 1,479 mg

How to Make It

  1. Preheat a gas grill to medium. Mix beans, tomatoes and cilantro in a medium bowl.

  2. In a small bowl, combine chili and garlic powders, 1/2 tsp salt and 1/4 tsp pepper. Drizzle chicken with 1 Tbsp olive oil and rub with spice blend. Drizzle corn with remaining 1 Tbsp olive oil; season with salt and pepper. Grill corn until lightly charred, 5 to 6 minutes, turning twice. Remove to a plate. Grill chicken until cooked through, 9 to 10 minutes, flipping once. Slice chicken into strips.

  3. Once corn has cooled slightly, slice of kernels and stir into bean-tomato mixture. Taste and season with salt and pepper.

  4. Divide salsa and chicken among tortillas and serve immediately.