Soft Taco with Chicken and Tomato-Corn Salsa
- Number of Servings: 4
Ingredients
1/2 yellow onion, finely chopped1 ear of corn, grilled1/2 pound ripe grape tomatoes, halved1/2 pound ripe yellow pear tomatoes, halved2 jalapeņo, seeded if desired and minced1/2 cup chopped fresh cilantro2 tablespoons fresh lime juiceSalt to taste3/4 lb. chicken tenderloinsCilantro Lime Marinade, recipe follows8 flour tortillas1/2 cup crumbled feta cheese
Prepare the marinade. Place chicken in marinade and refrigerate for 2 hours, or up to 24.
Preheat the grill. Toss together the tomatoes, minced jalapeņo, cilantro, and onion. Season to taste with salt, and add 1 tablespoon fresh lime juice.
Rub corn with butter and sprinkle with salt and pepper. Wrap in foil and put on the grill, turning every 4 minutes. Grill until tender, golden, and slightly browned.
Remove chicken from the marinade and grill over medium-high heat until a thermometer reads 160 degrees F. Remove chicken from the grill, wrap in foil and allow to rest for 5-10 minutes before cutting into strips.
Cut corn off the cob and add to tomato mixture. Slice chicken into strips, place in a bowl and toss with 1 tablespoon of lime juice.
Warm tortillas in a tortilla warmer or by wrapping in damp paper towels and microwaving for 30 seconds on high heat. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle cheese on top. Serve, passing additional salsa if there is any at the table.
Cilantro Lime Marinade
a goodLife {eats} creation
1/2 c lime juice
2 Tbs white wine vinegar
large handful of cilantro
1 jalapeņo, halved and seeded
1 clove garlic
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/4 c olive oil
Put all ingredients in a food processor and blend until smooth. Pour over chicken in a resealable plastic bag and let marinade in the refrigerator for at least 2 hours, or up to overnight.
Number of Servings: 4
Recipe submitted by SparkPeople user DIMPLES807.
Preheat the grill. Toss together the tomatoes, minced jalapeņo, cilantro, and onion. Season to taste with salt, and add 1 tablespoon fresh lime juice.
Rub corn with butter and sprinkle with salt and pepper. Wrap in foil and put on the grill, turning every 4 minutes. Grill until tender, golden, and slightly browned.
Remove chicken from the marinade and grill over medium-high heat until a thermometer reads 160 degrees F. Remove chicken from the grill, wrap in foil and allow to rest for 5-10 minutes before cutting into strips.
Cut corn off the cob and add to tomato mixture. Slice chicken into strips, place in a bowl and toss with 1 tablespoon of lime juice.
Warm tortillas in a tortilla warmer or by wrapping in damp paper towels and microwaving for 30 seconds on high heat. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle cheese on top. Serve, passing additional salsa if there is any at the table.
Cilantro Lime Marinade
a goodLife {eats} creation
1/2 c lime juice
2 Tbs white wine vinegar
large handful of cilantro
1 jalapeņo, halved and seeded
1 clove garlic
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/4 c olive oil
Put all ingredients in a food processor and blend until smooth. Pour over chicken in a resealable plastic bag and let marinade in the refrigerator for at least 2 hours, or up to overnight.
Number of Servings: 4
Recipe submitted by SparkPeople user DIMPLES807.
Nutritional Info Amount Per Serving
- Calories: 258.7
- Total Fat: 7.6 g
- Cholesterol: 65.4 mg
- Sodium: 323.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.5 g
- Protein: 25.8 g
Member Reviews