© Phoebe Lapine
Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 4 large tacos

Because the salsa for these tacos is not cooked, use the juiciest summer corn you can find. Slideshow: Perfect Tacos

How to Make It

Step 1    

In a large bowl, toss the corn with the cherry tomatoes, serrano chile, the 2 tablespoons of cilantro and the lime juice; season with salt.

Step 2    

In a large skillet, heat the olive oil. Season the chicken with sea salt and add it to the pan. Cook over high heat, turning occasionally, until nicely browned on all sides and cooked through, about 8 minutes total.

Step 3    

On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable. Spoon the chicken into the tortillas and top with the corn salsa. Garnish with cilantro and serve right away.

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