Chicken Tacos with Sweet Corn and Pepper Salsa, Sautéed Spinach, and Moist Mexican Cornbread

Okay, now that you have the Moist Mexican Cornbread and Sweet Corn and Pepper Salsa recipes, it's time to make a meal of 'em. Chicken tacos, anyone?

Ingredients:

1 boneless skinless chicken breast (whatever you have in your fridge; I used the meat of 3 chicken legs)

Small flour tortillas

Salt and pepper

Olive oil

Sour Cream

Grated Cotija cheese

Sides:

Sautéed spinach

Sweet Corn and Pepper Salsa

Moist Mexican Cornbread

Directions:

De-bone and chop chicken; place the chicken into a pan over medium high heat. Cook for approximately 5 minutes, or until no longer pink.

While the chicken is cooking, heat another pan over high heat for the tortillas. Cover with non-stick spray.

Place one tortilla on the hot pan for approximately 30 seconds.

Turn over the tortilla and heat for another 30 seconds. Spray and repeat.

Once the chicken and tortillas are finished, it's time to dish them up. Place about 1/4 c. in each of the tortillas.

Add approximately 1/4 c. of the Sweet Corn and Pepper Salsa.

To the tacos, add desired amounts of sour cream and Cotija cheese.

Serve with sautéed spinach and Moist Mexican Cornbread.

Eat your heart out.

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Posted in: Chicken Tacos,Cotija Cheese,Dinner Entrées,Mexican Food,Sweet Corn and Pepper Salsa,Tex-Mex