Soft Tacos With Chicken and Tomato-Corn Salsa (NYT)

Ingredients

• Onions

  Raw

  ½ small or 35g

• Corn

  Sweet, yellow, raw

  1 ear, large yields or 143g

• Tomatoes

  Orange, raw

  454g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

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.
4. Recipe by: Martha Rose Shulman (source: https://cooking.nytimes.com/recipes/1012620-soft-tacos-with-chicken-and-tomato-corn-salsa)

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