Oven Baked Chicken Tacos with Street Corn Salsa


This Oven Baked Chicken Tacos with Street Corn Salsa is a dinner recipe you won't want to skip! It takes less than 30 minutes to make, full of fresh seasonal flavors, and is oh so satisfying!

What makes Bubbies’ Naturally-Fermented Kosher Dill Pickles different?

Bubbies uses an artistic balance of both their special spice blend and the science of fermentation to provide a salt brine pickle that has incredible flavor AND crunch! They keep their ingredients simple and natural .... water, dill, kosher salt, garlic, and their signature spices of course ;)

They are then naturally fermented and cured in their signature cloudy brine, making them perfectly ready to eat just the way they are or in your favorite sandwich, hamburger, salad, tacos... the possibilities are endless!

Why are naturally fermented foods healthy for your body?

From kefir to yogurt to sauerkraut, naturally fermented foods help feed the “good” bacteria in your stomach, which may help improve your digestion and boost your immune system.

In fact, naturally-fermented sauerkraut is rich in fiber, minerals, and vitamins. The fermentation process creates these ultra-nutritious probiotics that may help your body absorb other nutrients more easily. For example, the sauerkraut in this soup may help your body more fully absorb the nutrients in carrots (like potassium, beta carotene, and fiber) and wild rice (like vitamin A, vitamin K, and vitamin C).

Where can I find Bubbies’ Naturally-Fermented Kosher Dill Pickles?

The beautiful thing is that Bubbies' relishes, pickles, and sauerkraut can be found in most grocery stores across America! I usually buy mine at Whole Foods, but you can also find them at Publix, Harris Teeter, Fresh Market, and more. Find a location near you by clicking here.

What side dishes to serve with chicken tacos?

  • Blue Tortillas & Guacamole
  • Corn Tortilla Chips & Salsa
  • Queso
  • Mexican Corn Cakes
  • Cilantro Lime Rice
  • Black Bean Salsa
  • Salsa Verde

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Oven Baked Chicken Tacos with Street Corn Salsa

A dinner recipe you won't want to skip! It takes less than 30 minutes to make, full of fresh seasonal flavors, and is oh so satisfying!



Servings: 5

For the Oven Baked Chicken:

  • 1 1/2 lb. Chicken Breasts, skinless and boneless
  • 1/2 cup Bubbies Naturally-Fermented Kosher Dill Pickles
  • 1 tsp. Ground Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp. Sea Salt

For the Street Corn Salsa:

  • 2 Corn Cobs, grilled or broiled
  • 1 Red Bell Pepper, finely diced
  • 2 Bubbies Naturally-Fermented Kosher Dill Pickles, finely diced, about 1/3 cup
  • 1/2 Red Onion, finely chopped
  • 1/2 cup Fresh Cilantro, chopped
  • Juice of 3 Limes
  • 2 tbsp. Sour Cream
  • 1/2 tsp. Ground Cumin

Other Toppings:

  • Cotija Cheese
  • Corn Tortillas, warmed
  • Lime Wedges
  • Avocado


For the Oven Baked Chicken:

  1. In a large resealable bag, add the chicken breasts and remaining ingredients. Seal the bag tightly and shake to evenly coat the chicken breasts in the seasonings and juices. Set aside in the fridge to marinate for at least 15 minutes.
  2. Preheat oven to 425F.
  3. In a large cast iron skillet, add about one tablespoon olive oil to warm up for 1 minutes. Add the marinated chicken to sear for 4 minutes on both sides. Carefully transfer the skillet to the heated oven. Bake for 15-20 minutes, or until internal temperature reaches 165F and fully cooked.
  4. Let the chicken cool for 8-10 minutes before slicing.

For the Street Corn Salsa:

  1. Grill the shucked corn cobs on medium high heat for about 10 minutes, flipping halfway through. Alternatively, you can bake in the oven with the chicken. Once cooked, let the corn cool to touch then slice with a sharp knife carefully to remove kernels into a large bowl.
  2. Add the remaining ingredients into the corn bowl. Toss to evenly coat.

To Serve:

  1. Warm up the tortillas on a griddle.
  2. Add a few slices of chicken to each corn tortilla with a generous scoop of the street corn salsa.
  3. (Optional) Add thinly sliced avocado, cotija cheese, and lime wedges to serve warm. Enjoy!

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