Soft Tacos With Chicken and Tomato-Corn Salsa

5.0(478)

Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.

by Martha Rose Shulman·published 2009-07-10

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MexicanDinner, Easy, Quick, Weeknight, Main Course

Servings

Serves four

Total time

15 min

Calories / serving

346 kcal

Ingredients (10)

serves

1/2 small red or white onion, finely choppedonion
1 ear of corn, steamed for five minutescorn
1 pound ripe tomatoes, finely choppedtomato
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantrocilantro
2 tablespoons fresh lime juicelime-juice
Salt to tastesalt
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillascorn-tortillas
1/2 cup crumbled queso fresco or feta cheese

Instructions (3 steps)

01Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
02Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.

Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.

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Rich recipe — supports nutrition-aware planning.