Now this is all my own recipe, cobbled together because I had some corn on the cob that needed using, and 1/2 a red pepper and some cilantro fixin’ to wilt. Served up in yellow corn taco shells with a special sauce taught to me by my friend Janet. Did I take pictures? No! Of course not!
4 chicken breasts, cut up into bite sized pieces
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon toasted ground cumin
1/2 teaspoon ground chipotle powder
1/2 teaspoon kosher salt
Toss the chicken chunks with the seasonings, and brown nicely in an oiled skillet. I do this in batches so the chicken gets a nice crust. If you do it all at one time the chicken will cook ok, but will kind of steam in it’s own juices instead of getting crusty. Crusty is good.
4 ears of roasted corn, cut off the cob
1/2 red bell pepper, cut into corn niblet sized chunks
3 scallions, chopped
a good handful of cilantro, chopped
1/4 cup lime juice
1 tablespoon green tabasco sauce
salt and pepper to taste
Toss everything together and let it sit an hour or so, stirring occasionally
1 cup of your favorite bottled salsa
1/2 cup light sour cream
1/2 cup light ranch dressing
Stir it all together and refrigerate
For the tacos:
I like those extra wide stand-up taco shells, but you can use whatever you like. Terry likes soft flour tortillas. your choice.
Put a layer of chicken in the bottom of the shell, top with corn relish, shredded cheese (I like the co-jack, cheddar is fine, or fiesta blend…whatever you like) and a dollop of the dressing. Yum!