Chicken Tacos with Black Bean and Corn Salsa

My daughter has a new obsession with Taco Tuesday.  I assume this comes from a combination of watching the Lego movie more times than I can count and the influence of her step-siblings at dad’s.  Ground beef tacos get boring to me after about one meal, so, this summer, I’ve put together some taco recipes that combine different ingredients and flavors while staying true to the spirit of a taco.  This chicken taco recipe is simple and delicious – both high priorities when considering a meal in our house. This recipe combines tender chicken, your favorite salsa, sweet summer corn and flavorful black beans into a taco that even my picky middle child will sit down and eat. 

DSCN0888

Recipe

Chicken:

6 boneless, skinless chicken thighs (or 4 breasts or a combination)

1 cup of your favorite salsa (I use 505 Southwestern All Natural Salsa in medium)

1 Tablespoon taco seasoning

Salsa:

1 15-ounce can black beans, drained and rinsed

1 ear of sweet corn, husk and silks removed (you can use 1/2-1 cup frozen kernels or one 15 ounce can corn drained)

1/4 cup salsa

1 teaspoon ground cumin

Procedure:. 

Place chicken, salsa and taco seasoning in a crockpot set on low.  Cook for 5-6 hours.  Use forks to shred meat.  Keep warm until ready to use. (The longer you hold the chicken in the crock pot, the more the sauce will dry out.  If you are planning to keep it for a while, check periodically and add water if needed).

For the salsa, place a grill pan over high heat (a cast iron pan or griddle will also work, or you could just do this on your grill).  Place the corn on the hot grill pan and cook, turning occasionally, until some kernels develop a toasted brown color.  Remove corn from pan and allow to cool (If you are using canned or frozen corn, you can toast them a little in a hot skillet or you can skip this step all together) While the corn is cooling, combine beans, salsa and cumin in a sauce pan.  Slice corn kernels off the cob and add to the saucepan with the beans.  Stir and heat until warm.

This is my personal favorite step – assemble and garnish.  My husband and the boys prefer flour tortillas and my daughter and I prefer crisp corn tortilla shells. Cheese, lettuce (or shredded cabbage), tomatoes, onions, guacamole and sour cream would all be fabulous.  I like to set the garnishes up in a line and let everyone (or at least the three of us old enough to fix our own plates) make their own taco creations. This one is mine. 

DSCN0889

 

 

 

 

 

Advertisements

2 responses

  1. […] reinvent leftovers from recently shared recipes.  Today, I’ll share how to use leftover Black Bean and Corn Salsa to create a Southwest Omelet that makes a fabulous meal at breakfast, lunch or […]

    Like

  2. […] So, I went simple.  Taco Bar.  I mean, who doesn’t love tacos?  I’ll be serving my Chicken Tacos with Black Bean and Corn Salsa.  I’ll also be serving pork Barbacoa tacos and I’ll whip up this Carne Asada recipe.  […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: