Salsa Chicken Tacos with Corn Poblano Salsa

  • Prep + Cook Time
    15 Minutes
  • Servings
Where to Buy


  • Leftover One Pan Salsa Chicken, reheated and sliced
  • Corn Poblano Salsa (recipe below)
  • 8 tortillas, warmed
  • Quick Pickled Onions (recipe below)
  • Guacamole
  • Cilantro
  • Queso Fresco, crumbled
  • Lime Wedges

For the Corn Poblano Salsa

  • 3/4 cup frozen corn, thawed
  • 1 large poblano chile, finely chopped
  • 1/2 cup black beans
  • 1/4 cup finely chopped red onion
  • 1 lime, juiced
  • Kosher salt

For the Quick Pickled Onions

  • 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons Kosher salt


    1. Add salsa chicken to tortillas and top with corn poblano salsa, pickled onions, and guacamole.  Sprinkle with queso fresco and cilantro and serve with lime wedges.

    For the Corn Polbano Salsa

    1. Combine all ingredients in a small mixing bowl and season with Kosher salt.

    For the Quick Pickled Onions

    1. Combine vinegar, water, sugar, and salt in a small bowl.  Whisk together until sugar and salt is fully dissolved.  Add onion and let sit at room temperature for a least 1 hour, but preferably cover and place in refrigerator for at least one day.

Need more delicious recipe inspiration?

More Recipes