Post by Kathy on Jul 13, 2022 13:45:04 GMT
Chicken/Corn/Black Bean Tacos
These were delicious! This recipe is something I came up with because I needed to use up the fresh corn on the cob that I bought at the Farmer's Market! I had chicken thawing and a can of black beans so I thought why not? I also had tomatoes from the Farmer's Market so I made my Pico De Gallo something I learned to make while working in food service for 20 years!
Everything together made for the perfect tacos especially the fresh corn on the cob and the homemade Pico! Party for the taste buds! Yum!
2 Tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breast, cut into small bite size pieces, browned
2 Tablespoons chicken taco seasoning, or more to your taste
4 ears fresh corn on the cob, cut off of the cob
1 (15 ounce) can black beans, drained and rinsed
Homemade Pico De Gallo, my recipe below, make this an hour or more before making tacos so it has time to chill
sour cream, if desired
shredded lettuce, if desired
shredded Mexican cheese blend
soft tortilla shells, medium size
Heat oil in skillet. Add chicken and cook until brown and juices run clear. Add seasoning mix and mix well cooking chicken another 3-4 minutes.
Add corn and black beans into skillet with chicken and cook 5 more minutes on medium high heat.
Place the mixture in soft taco shells and add Pico, sour cream, lettuce and cheese as desired.
Pico de Gallo this makes a lot so you might want to cut back. I just posted my recipe as is.
Enough garden tomatoes to make 5 cups, diced
1 small red onion, diced
1 bunch or a handful of cilantro leaves, chopped fine
1 medium jalapeno pepper, seeds removed and diced small (you can leave this out for no heat)
lime juice from 1 small lime
sea salt, to taste
In a large bowl, dice tomatoes, onion, cilantro and jalapeno pepper. Squeeze lime juice into tomato mixture. Add salt. Mix well.
Refrigerate, covered 1 hour or longer. Can use same day or refrigerate until the next day.
