Soft Tacos With Chicken and Tomato-Corn Salsa
Updated May 22, 2024
- Total Time
- 15 minutes
- Cook Time
- 10 to 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½small red or white onion, finely chopped
- 1ear of corn, steamed for five minutes
- 1pound ripe tomatoes, finely chopped
- 1 to 3jalapeño or serrano peppers (to taste), seeded if desired and minced
- ½cup chopped fresh cilantro
- 2tablespoons fresh lime juice
- Salt to taste
- 1boneless, skinless chicken breast, poached and shredded (about 2 cups)
- 8corn tortillas
- ½cup crumbled queso fresco or feta cheese
Nutritional analysis per serving (4 servings)
346 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 33 grams protein; 812 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 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.
- Step 2
Toss 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.
- Step 3
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.
- Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I changed the recipe a bit and made it into a salad and served it on mesclun. I combined all the ingredients, including the chicken, used a couple of plum tomatoes instead of a pound of ripe tomatoes, and added some mayonaise. Delicious!
This was terrific. Takes more than 15 minutes when you include prep time. A couple of timesavers. Used frozen roasted corn that I cooked first and used leftover rotisserie chicken breast and thigh which I shredded. Also used ricotta salata. Family is not a fan of feta. Served with slices of avocado and some guacamole (pre made) and served with sliced radishes for extra crunch. Let the family make their own so each could customize. Make sure to remove seeds from tomatoes otherwise watery.
This doesn't work as tacos, but next time try as a salad with a lime vinaigrette.
This was simply divine especially if you make in summer with fresh corn and tomatoes! I followed recipe exactly except I added more lime to the chicken after tasting. I made chicken & salsa earlier in day as suggested and let salsa sit out. Served with basmati rice and avocado to make a bigger meal. I highly suggest this chicken technique to avoid rubbery chicken: https://www.bonappetit.com/story/how-to-poach-chicken-breasts The key is broth, wine if you have, herbs and not boiling it. Delish!
make this in the summer for best results. flavor is meh. an avacado cream would spruce this up.
Love, love, love these just as they are for the simplicity, healthiness and freshness in summertime, tho I do add extras occasionally. I like to add a simple tinga sauce on the side to drizzle over the chicken. The smokiness of the chipotle peppers in the sauce goes so nicely with the freshness of the delicious salsa. Great with some pickled onion and sliced avocado too!
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