Quick, Fast and Easy

Some nights that all you want...something quick, fast and easy that's ready and on the table in about 15 minutes.  Whether you trying to feed your family before running out the door to baseball practice, coming home from an exhausting day at work or unpacking after spending 4 days in the sweltering heat in Tennessee at a crazy music festival known as Bonnaroo you need something for dinner and you need it fast!  This is where the grocery store is your best friend and pre cooked rotisserie chickens are a life saver.  They shred up in no time and can be used for almost anything BBQ chicken sandwiches, Chicken Noodle soup or these Chicken Soft Tacos with Tomato Corn Pico.  Plus afterwards those left over bones make for some out of this world homemade chicken stock (coming soon). 

Chicken Soft Tacos with Tomato Corn Pico
Serves 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).


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