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Orange Chicken Tacos with Jalapeño Corn Salsa

Orange Chicken Tacos with Jalapeño Corn Salsa! Shredded chicken marinated in orange juice, a zesty jalapeño corn salsa, crunchy radishes, and sour cream all tucked in a flour tortilla. YES PLEASE!
Prep Time15 mins
Cook Time24 mins
Marinating Time2 hrs
Course: Main Course
Keyword: Chicken Tacos, Corn, Jalapeño, Oranges, Tacos
Servings: 4 servings
Cost: $8.87 per recipe / $2.22 per serving

Ingredients

For the orange chicken marinade:

  • 1 lb boneless, skinless chicken thighs or chicken breasts
  • ½ cup freshly squeezed orange juice about 1½ oranges
  • ¼ cup olive oil
  • juice of 1 lime
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the jalapeño corn salsa:

  • 2 cups corn frozen or canned
  • 2 medium avocados chopped
  • 1 jalapeño finely diced; use ½ jalapeño or remove seeds to reduce spiciness if desired
  • cup cilantro chopped
  • juice of 2 limes

Other ingredients:

  • 1 bunch radishes thinly sliced
  • pinch of salt for the radishes
  • 8 6-inch tortillas
  • sour cream for serving

Instructions

Marinate the chicken

  • Whisk together all marinade ingredients. Pour marinade over chicken in a bowl or airtight container, ensuring that it's fully submerged.
  • Marinate the chicken for 2 hours before cooking.

Cook the chicken

  • Preheat the oven to 425° F. Line a baking sheet with aluminum foil.
  • Bake the chicken on the baking sheet for 20 minutes or until an internal thermometer reads 165° F.
  • While the chicken cooks, transfer the marinade to a small saucepan and bring it to a boil over medium-low heat.
  • Remove the chicken from the oven and shred it with two forks.
  • Bring a frying pan to high heat on the stove. Once the pan is hot, add 3 tablespoons of the reserved marinade. Sear the shredded chicken in the frying pan for 2-3 minutes or until it develops brown, caramelized bits. (You could skip this step if you're pressed for time, but it really ramps up the taste.)
  • Spoon a little extra marinade over the chicken before serving.

Make the jalapeño corn salsa

  • While the chicken is cooking, finely dice the jalapeño, then chop the avocados and cilantro.
  • In a medium bowl, stir together jalapeño, avocados, corn, cilantro, and lime juice.
  • Finely slice the radishes and lay them in a single layer on a plate. A few minutes before serving, sprinkle them with a pinch of salt.

Assemble the tacos

  • Assemble the tacos with tortillas and top with sour cream. Enjoy!

Notes

  • Grilling the chicken rather than baking it would add tons of flavor! I just don't have a grill, but if you do you should definitely go for it.
  • Try using Homemade Flour Tortillas.