Grilled Chicken Soft Tacos with Fresh Tomato-Corn Salsa

What perfect tacos for warm weather! Quick, easy and so fresh tasting. I originally had intentions of marinating the chicken, but when I didn't get around to it, I went with a simple dry rub that I came up with just by browsing my spice drawer. The seasoned chicken paired so nicely with the delicious fresh salsa that can be put together in minutes while the chicken is on the grill.

If I'd had it I would've used fresh corn from the cob in the salsa, but thawed frozen kernels work just fine (if you're like me and had way too much produce in the basket already by the time you reached the corn.) Do your self a favor and double or triple the salsa recipe because the leftovers are delicious with multi-grain tortilla chips!

For the dry rub:
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp brown sugar
1/8 tsp kosher salt
1/8 tsp onion powder
fresh ground pepper

For the salsa:
2 medium ripe tomatoes, seeded and chopped
1/4 cup diced red onion, soaked in cold water for 10 minutes
1 small jalapeno, seeded and minced
1/4 cup chopped cilantro
1/4 cup frozen corn kernels, thawed
juice from half of a lime
1/8 tsp kosher salt
fresh ground pepper

2 boneless skinless chicken breasts, pounded thin
cooking spray
small flour or corn tortillas (I used low-carb flour ones)
crumbled queso fresco or shredded cheddar
diced avocado
chopped lettuce

Combine all of the ingredients for the rub in a small bowl. Rub a quarter of the mixture on each side of the chicken breasts. Spray the chicken lightly with cooking spray and grill over medium-direct heat for about 3-4 minutes per side, or until chicken is cooked through and no longer pink inside. Transfer to a cutting board and slice.

Meanwhile, combine all salsa ingredients. This can also be made ahead of time and refrigerated until ready to use.

Assemble tacos by topping tortillas with sliced chicken, tomato-corn salsa, cheese, lettuce and avocado.