Recipe - Soft chicken tacos w/tomato-corn salsa
 

*Got this from the NY Times.
These are incredibly tasty, and relatively (OK, there's a fair amount of knife/cutting board work involved because all the veggies should be fresh) easy to make if you use frozen chicken (at least that's what I did when I made them with my family... the recipe calls for this "poached/shredded" chicken which is an entire other recipe in itself). I figured I'd share the wealth :smile

1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
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.
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.
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.
Yield: Serves four.
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving.

If anyone tries this, let me know how it turned out for you.

-ice