Soft Taco with Chicken and Tomato-Corn Salsa

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Soft Taco with Chicken and Tomato-Corn Salsa calories by ingredient
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Introduction

Summer-y and delicious! Summer-y and delicious!
Number of Servings: 4

Ingredients

    1/2 yellow onion, finely chopped
    1 ear of corn, grilled
    1/2 pound ripe grape tomatoes, halved
    1/2 pound ripe yellow pear tomatoes, halved
    2 jalapeņo, seeded if desired and minced
    1/2 cup chopped fresh cilantro
    2 tablespoons fresh lime juice
    Salt to taste
    3/4 lb. chicken tenderloins
    Cilantro Lime Marinade, recipe follows
    8 flour tortillas
    1/2 cup crumbled feta cheese

Directions

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.

TAGS:  Poultry |

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