Step 1

Add all marinade ingredients to a large resealable bag. Add chicken breast pieces, close tightly, and shake vigorously to coat. Refrigerate 3 hours or up to overnight.

Step 2

Preheat a large skillet over medium-high heat. Add marinated chicken and cook, stirring, until pieces are fully cooked and crispy, about 10 minutes.

Step 3

In a small bowl, whisk together olive oil, white wine vinegar, lime juice, and sugar. Add corn, tomato, white parts of scallions, and corn.

Step 4

Heat a skillet over high heat and add tortillas one at a time. Cook about 1 minute until charred in spots, flip. Repeat with remaining tortillas.

Step 5

Assemble tacos by placing a tortilla on a place and topping with chicken, corn salsa, queso fresco, and remaining green parts of scallions. Serve with a lime wedge.