Soft Tacos with Chicken and Tomato-Corn Salsa

Submitted by: Marcia

Attributed to:

Category: Poultry

Description: A nice summer Taco Tuesday alternative, particularly with fresh corn and tomatoes. Buen provecho!

Prep time: 15 minutes

Total time: 60 minutes

Servings: 4 servings of 2 soft tacos each

Difficulty rating: 2

Ingredients:

For the Poached Chicken:

1 boneless, skinless chicken breast

1 carrot, chopped

1 celery, stalk, chopped

parsley, small handful

1 bay Leaf

peppercorns,

salt, pinch

For the Salsa:

1 ear of corn

1/2 small red onion, chopped

1 pound ripe tomatoes, finely chopped

1-3 jalapeno peppers, minced

1/2 cup chopped cilantro, fresh

2 Tablespoons fresh lime juice, divided between salsa and chicken

8 small corn tortillas

1/2 cup crumbled feta cheese

Special tools/utensils needed:

Steamer

Tortilla warmer (optional)

Directions:

To make the Poached Chicken:

Preheat the oven 350 degrees
Place the chicken in a pot and cover with 1” water. Add carrot, celery, parsley, bay leaf, peppercorns and salt. Bring to a simmer over medium-high heat, reduce heat and simmer for 15-18 minutes.
Transfer the chicken to a bowl and strain liquid over chicken, this keeps chicken moist. The poached chicken can be refrigerated for up to 3 days or used immediately.

To make the Salsa:

Steam the ear of corn for 5 minutes. Cut kernels from the ear.
Place the chopped onions in a small bowl and cover with cold water for 5 minutes. Drain, rinse with cold water and dry on paper towels
In a medium bowl combine tomatoes , minced jalapeños, cilantro, onion and corn. Add 1 Tablespoon lime juice. Salt to taste. The salsa can be prepared several hours before serving.

Put it all together:

Shred the chicken and place in a bowl. Add 1 Tablespoon lime juice. Salt to taste.
Warm the tortillas using a warmer or by wrapping the tortillas in foil and placing in a 350F oven for 10-15 minutes.
Put 1 or 2 tortillas on a plate. Top with shredded chicken and salsa. Sprinkle feta cheese. Magnifico!