Tuesday, February 19, 2013

Mesquite Chicken Tacos with Creamy Corn Salsa

We love tacos here so when I discovered this corn salsa I thought it'd be nice to try something new. These were fabulous, the chicken is marinated in a mesquite seasoning and with the creamy corn salsa makes these explode with more deliciousness. Serve with your favorite toppings and tortillas and enjoy!

Mesquite Chicken Tacos with Creamy Corn Salsa
adapted from Wendy Weekend Gourmet

Corn Salsa
1 1/2 cups thawed frozen corn kernels
1 finely diced seeded jalapeno
1/4 cup lowfat sour cream
1/4 cup mayo
1/2 tsp. cumin
1/4 cup finely diced red onion
salt and pepper to taste
1/4 tsp mesquite seasoning mix

Make the creamy corn salsa by combining all the ingredients in a bowl, stir well to combine and refrigerate until you're ready to serve the tacos.

Mesquite Marinade
Juice of 3 limes
1 tbs. olive oil
2 tbs. mesquite seasoning mix
2 tbs. honey
salt and pepper to taste
1 1/2 lb chicken breasts

In a large bowl whisk ingredients (except chicken) well to combine then add chicken breast. Toss well to coat and refrigerate for 2-4 hours -- the longer you marinate, the better the flavor will be. 
Heat a large non-stick skillet or cast-iron grill pan over med-high heat. Add about 1 tbs. olive oil and heat for about five minutes. Brown the chicken well on all sides until cooked through -- about 5 minutes per side (I grilled my chicken).
Transfer the chicken to a cutting board. Let it rest for five minutes, then slice into bite-size pieces. 
Steam 8 corn tortillas using a damp kitchen towel and microwaving for about 1 minute. 
Assemble tacos as desired, can add additional taco toppings if you like.

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wendyweekendgourmet said...

I'm so glad you like these tacos as much as we did! The corn salsa is also great on fish tacos, BTW. I love the cookbook this recipe came from and highly recommend it: 300 Best Taco Recipes. There are SO MANY great tacos in there! Have a great day, and thanks for featuring my recipe and sharing my blog with your readers...

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