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Walking Tacos with Fire Roasted Salsa Chicken and Corn Chips

  • Author: amycaseycooks
  • Total Time: 30 minutes
  • Yield: 8 1x


A fun to eat snack or dinner featuring Mexican seasoned chicken, a homemade salsa with fire roasted tomatoes, cheddar cheese and sour cream served in individual corn chip bags.


  • 4 boneless and skinless chicken breasts (about 2 pounds total)
  • 3 1/2 teaspoons cumin (divided)
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil (divided)
  • 1 lime (cut in half)
  • 1 1/2 cups chopped onions
  • 4 cloves of garlic, chopped
  • 2 cans (14.5 oz. each) fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons hot sauce
  • 1 cup corn
  • 8 snack sized bags of corn chips such as Fritos
  • sour cream
  • shredded cheddar cheese
  • chopped fresh cilantro


  1. Preheat grill or grill pan to medium high heat.
  2. Slice each chicken breast lengthwise into 2 thin cutlets.
  3. In a small bowl, combine 2 teaspoons of cumin, smoked paprika, chili powder, and salt. Rub chicken with 1 tablespoon of olive oil, squeeze lime juice over it and then rub with the spice mixture.
  4. Grill the chicken for about 3 to 4 minutes per side or until just cooked through. Remove from grill and shred into bite-sized pieces. Set aside.
  5. In a large sauté pan over medium high heat, add the remaining 1 tablespoon of olive oil. When the oil is shimmering, add the onions and garlic. Sauté for 5 to 6 minutes or until the onions are softened and beginning to lightly brown.
  6. Add the diced tomatoes, tomato paste, the remaining 1 ½ teaspoons of cumin, and hot sauce. Stir to combine and continue cooking for 4 to 5 minutes until the mixture is slightly thickened.
  7. Stir in the shredded chicken and corn and heat through, about and additional 3 to 4 minutes.
  8. To serve, cut each snack sized bag of corn chips open like a book. Top chips with a generous amount of the salsa chicken, a dollop of sour cream, and some of the shredded cheese. Sprinkle with cilantro. Serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: entree


  • Serving Size: 1/8 of recipe + corn chips
  • Calories: 518
  • Sugar: 6.1 g
  • Sodium: 998 mg
  • Fat: 29.5 g
  • Saturated Fat: 5.1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 40.6 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 84 mg

Keywords: walking tacos