We made these simple, delicious and fresh tacos using a recipe from Martha Rose Shulman’s cookbook, The Very Best of Recipes for Health. I just needed to make a quick stop at the mexican market to pick up the freshly made tortillas and queso fresco. It was also a great way to use some of the tomatoes going crazy in our vegetable garden. The lime juice in the tomato-corn salsa made it super fresh and bright tasting. We poached the chicken, but it would be awesome with fish as well.
Soft Tacos with Chicken and Tomato-Corn Salsa
- 1 ear of corn, steamed or grilled
- 1 pound ripe tomatoes, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1 bunch cilantro, chopped
- 1/2 small red onion, finely chopped
- juice of 3 limes
- 4 ounces of queso fresco or feta cheese, crumbled or diced
- salt to taste
- 2 chicken breast halves, boned and skinned
- Chicken broth
Add chicken to a saucepan with enough chicken broth to cover the chicken. Bring to a boil and then reduce to a simmer, cover and continue to cook for 15 to 20 minutes. Allow to cool in broth.
Combine the corn, tomatoes, jalapeno, red onion and lime juice to create the salsa. Add salt to taste.
Warm tortillas in the oven wrapped in foil.
Remove the chicken from the broth and shred.
Top the tortillas with chicken, salsa and queso fresco.
Turley watched me cook. She’s a good girl, unlike others. I’m not mentioning any names, but Paige knows who I’m talking about.