When my Mom passed away in 2011, my sisters and I were in charge of going through all the papers, boxes, and files in her office. I found a couple of really big manilla envelopes that were labeled, “Recipes to Try” in my Mom’s handwriting. I asked my sisters if I could take these envelopes and they both said yes. I knew what I wanted to do was make every recipe in those envelopes.
Some were hand written, some were torn out of magazines, and some were printed off the computer. I am determined to try every, single one of them.
This is the first of Mom’s recipes, it calls for grilling chicken – we are in grilling weather now! It calls for tacos – who can say no to tacos? And it calls for a corn salsa – Hello YUMMY!
Are you ready to fire up that BBQ yet?
Fiery Chicken Tacos and Corn Salsa
- 4 skinless, boneless chicken breasts
- 1 cup jicama
- 1 cup corn
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1 lime juiced
- 2 tablespoons cayenne or red pepper (if you don’t want it too “fiery’, you can reduce this to your liking)
- 1 tablespoon pepper
- 2 tablespoons salt
- 2 tablespoons olive oil
- 12 warm corn tortillas
Preheat the grill.
Cut the chicken breasts into 1 inch pieces.
In a large bowl, combine olive oil, cayenne pepper, pepper, salt and mix well. Once mixed, add your cut up chicken to that bowl and make sure all the pieces are covered with your marinade. At this point, cover the bowl of chicken and marinate it in the refrigerator for the amount time it will take you to make the salsa (next step). Or, to add even more flavor to the chicken, let it marinate for at least an hour.
In a medium bowl, combine the jicama, corn, red onion, red bell pepper, and cilantro – Mix it up! Then add the lime juice and zest and mix again! Now, set this aside.
Go to your preheated grill and grill the chicken until the juices run clear – about 4-5 minutes on each side should do it.
Grab your warm corn tortillas, open them up and top with chicken and then the corn salsa. DELISH!