From above, it looks like an artist’s palette: soft green lettuce forming a verdant bed for the warm, toasted tortillas, filled with golden-brown chicken slices, topped by vibrant, charred corn salsa. Sprinkling of bright green, freshly chopped parsley finishes the picture.

Mexican Parsley-Roasted Chicken Tacos with Charred Corn Salsa

Name: Mexican Parsley-Roasted Chicken Tacos with Charred Corn Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 large bunch of parsley finely chopped; 4 pieces boneless chicken breasts; 4 ears of corn husks and silks removed; 2 ripe tomatoes diced; 1 small red onion finely chopped; 2 jalapeno peppers seeded, finely chopped; 1 lime juiced; 12 pieces soft corn tortillas; 1 bunch of cilantro chopped; 4 tablespoons extra-virgin olive oil; to taste salt; to taste black pepper

Spiced chicken tacos with fresh corn salsa.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · August 11, 2025

A little about this dish

This unique take on a Mexican-centric innovation leverages the versatile power of parsley to bring freshness and vibrancy to each bite. The use of late summer vegetables adds a crunch that pairs delightfully with the tender chicken.

Ingredients (for 4)

Large bunch of parsley — 1 — finely chopped
Boneless chicken breasts — 4 pieces
Ears of corn — 4 — husks and silks removed
Ripe tomatoes — 2 — diced
Small red onion — 1 — finely chopped
Jalapeno peppers — 2 — seeded, finely chopped
Lime — 1 — juiced
Soft corn tortillas — 12 pieces
Bunch of cilantro — 1 — chopped
Extra-virgin olive oil — 4 tablespoons
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🔥🍗🌿

Preheat your oven to 400°F. Toss chicken breasts with half the parsley, 2 tablespoons olive oil, salt, and pepper. Arrange chicken on a lined baking tray.
Step 2 — ⏲️🐔🔥

Slide the baking tray in the oven and roast the chicken for 25-30 minutes, or until fully cooked.
Step 3 — 🔥🌽🔪

While chicken is roasting, char corn on grill or stovetop over medium-high heat until slightly blackened. Once cooled, slice kernels off the cob.
Step 4 — 🍅🌽🌶️

Combine charred corn kernels, tomatoes, red onion, jalapenos, remaining parsley, lime juice, and 2 tablespoons olive oil to make salsa. Season with salt and pepper.
Step 5 — 🌮🔪🌱

Heat the corn tortillas until soft and pliable. Slice the cooked chicken and assemble tacos: layer chicken and salsa onto the tortillas. Sprinkle with chopped cilantro.
Step 6 — 👩‍🍳🌮🍽️

Serve your delicious homemade tacos immediately for best taste.

A final fox tip

Did you know? Parsley is more than just a garnish; it's packed with vitamins A, B, C and K and the flavonoids in it act as antioxidants. You can swap chicken for grilled shrimp or roasted jackfruit for a vegetarian twist. Children can help by assembling their own tacos. This dish goes well with a side of Mexican rice or guacamole.