Soft Tacos With Chicken and Tomato-Corn Salsa
Updated May 22, 2024
- Total Time
- 15 minutes
- Cook Time
- 10 to 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
Bee
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!
Nancy
This doesn't work as tacos, but next time try as a salad with a lime vinaigrette.
lynn
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.
MTW
make this in the summer for best results. flavor is meh. an avacado cream would spruce this up.
Beth
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!
Beth
Fantastic tacos! The salsa is delightfully fresh and summer-y. Use fresh corn - taking the extra step to milk it. Use firm, garden fresh tomatoes chopped to be about the same size as the corn kernels. I used flavor-packed grape tomatoes. The chicken I poached with aromatics, shredded & tossed w/ a simple tinga sauce (pureed cooked onion, fresh or canned tomatoes and chiles in adobo with a little salt and cumin). Double up your corn tortillas if they are falling apart on you.
nick
Double the corn (miked it)…added sriracha at the table…didn’t soak the stupid onion…ate with flour tortillas…delish…
Maria
I loved this. Made as written but with half the amount of tomatoes. So fresh, summery, spicy and colorful.
Cathy
Very fresh, seasonal salad. I added a splash of red wine vinegar to add flavor. Used as an accompaniment to protein (ie didn't add chicken). Similar to "cowboy caviar" styled recipe but easier with fewer ingredients. Would make it again.
Martha
The prep on this is WAY more than 15 minutes. It was bland served with poached chicken, even after I added Tabasco. Next time I MIGHT use this as a recipe for just the tomato corn salsa, but not with chicken. Also, you need much more corn. One ear is not enuf. As someone suggested it would be good as a salad, with the chicken, dates, pine nuts, goat cheese, scallions.
rachel
Poached chicken for 10 min in white wine and water with garlic and bay leaf. Grilled corn instead of steaming it. Added some cumin to the salsa. Served with avocado and sour cream.
Patricia
Made these with shrimp and scallops with calabacitas, avo, and beans. YUM!!
mary kaltenbach
The salsa is one of the best salsa’s I have ever had! I used rotisserie chicken. It is delicious.
Jbtomo
This worked beautifully as described. The use of handily slivered breast strips, seasoned and precooked made the whole dish work handily and tastefully. Fully approved by a confirmed chicken/corn lover. Feed him chicken, it’s always GREAT! And it’s easy to boot.
Rachel
Very nice flavors, simple. Clean. Small corn tortillas did not hold up well. Perhaps better to assemble on plate. Added a drizzle or two of olive oil to the salsa and two ears of corn per other reviews. Looking forward to leftover salsa today. May try as a salad instead.
cathy
Grilled the corn and some shishito peppers, both from my CSA. Family loved all of it. Also used rotisserie chicken. Super easy.
Amanda
The salsa was really good, but benefited from a glug of extra virgin olive oil.
Julia Cantrell
Serve as salad. Add avocados
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