Chicken Tacos with Fresh Corn Salsa Recipe
- 1 box frozen corn kernels cooked
- 1 tomato seeded and diced
- 2 scallions (green onions) chopped
- 2 jalapeño peppers seeded, deveined and minced
- 2 tbsp fresh cilantro chopped
- 4 tbsp fresh lime juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
In a large bowl, stir together the corn kernels, diced tomato, scallions, jalapenos, cilantro, lime juice, and the salt and pepper to make the salsa. Set aside.
Place the chicken parts in a large saucepan and cover it with cold water.
On a stove, bring the saucepan to a simmer and cook the chicken parts for 20 minutes.
Remove the chicken parts from heat and set them aside to cool. Afterward, drain the contents of the saucepan.
Dice the chicken parts, separating them from the bones. Then place them in a medium saucepan and heat them on a stove at low temperature.
Add the enchilada sauce and taco seasoning to the pan's content and stir for 15 minutes.
Preheat your oven to 375*F.
Wrap the tortillas in foil and warm them in the oven for 10 minutes.
After toasting the tortillas, wrap them in a cloth napkin and place them in a basket.
For toppings, place the chicken mixture, salsa, sour cream, and shredded cheese in individual serving bowls.
Serve your tacos together with your toppings. Enjoy!
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