Chicken Soft Tacos with Tomato Corn PicoServes 4
1 store bought rotisserie chicken shredded, about 2 cups (remember to save those bones! pop them in a freezer bag and toss them in the icebox)
8 flour tortillas
1/2 cup of queso fresco or feta cheese
1 lb plum tomatoes, seeded and finely chopped
1 cup sweet corn (you can use frozen or canned for this but I recommend fresh)
1/2 sweet onion, finely chopped
1 to 2 jalapenos, seeded if desired
1 tablespoon fresh lime juice
1/2 cup cilantro
Place the chopped onion, tomatoes, jalapeno, corn and cilantro together in a small bowl. Squeeze in the fresh lime juice, salt to taste and toss well (can be made in advance).
Preheat the oven to 350º, wrap flour tortillas in aluminum foil and heat through for about 10 - 15 minutes. While tortillas are warming, remove the 2 breasts from your pre cooked chicken and shred into bite size pieces.
Place one to two tortillas on each plate and top with shredded chicken, 2 tablespoons of the pico, a generous sprinkling of cheese and garnish with sour cream and fresh lime juice (optional).