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Salsa Chicken Tacos

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Last week when I wasn’t feeling well, I was actually craving a real meal. I knew I shouldn’t push myself to go do normal things like go to yoga (everyone hates the girl with a pile of tissues next to her mat!), but getting in the kitchen and cooking actually sounded appealing to me. So, I ordered Instacart (the best invention in the world) and made these super simple tacos. Turns out they were AMAZING and I tried to snap these photos as quickly as I could before the sun went down!
 
 
When it comes to taco night, one of the best things you can do is use a can of salsa. As long as the ingredients are simple and clean, it’s the easiest way to add tons of flavor to your dish!
 
 
You can also make salsa chicken in a crock pot if you have it. It’s crazy easy – just follow the instructions in this post!

For toppings, I whipped up this super quick corn salsa. All you need is corn, grape tomatoes, red onion, cilantro and lime. The sweetness of the corn and tomatoes really pairs nicely with the spicy chicken – and it’s SO fast to throw together.
 
(Tip: buy frozen corn, and heat it up with a little olive oil on your stovetop instead of cooking raw corn. Much easier!) I also love this corn salad, if you’re looking for more of a side to go with the tacos!
 
 
Now build your tacos! I put chicken in first, followed by the corn salsa, avocado slices and crumbled cotija cheese on top.

 

Salsa Chicken Tacos

Salsa Chicken Tacos

Ingredients

  • 1.5 lb Boneless Skinless Chicken Breasts
  • 1 tbsp olive oil
  • 1.5 cup salsa (I used Frontera Grill Chipotle Salsa)
  • 1 cup pureed tomatoes/tomato sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • tortillas
  • avocado
  • cotija cheese
  • 3/4 cup corn
  • 1/2 cup grape tomatoes
  • 1/4 red onion
  • chopped cilantro
  • 1/2 lime juiced

Instructions

  1. Start by heating olive oil in a Le Creuset or similar pot. Add the chicken and sear on both sides.
  2. Add salsa and tomato sauce, mix it all together and bring it to a simmer. Cover for about 15 minutes.
  3. Uncover and flip the chicken. Cover again and continue cooking for another 10.
  4. At this point, check to see if the chicken is cooked through. If it is, take each breast out and shred the chicken with two forks. Add the shredded pieces back into the pot and stir so each piece is coated with sauce. If you need more liquid, just add a little bit of water. I added about a 1/4 cup, which worked great.
  5. Add corn kernels, grape tomatoes, red onion, cilantro and lime. Toss to combine.
  6. Add salsa chicken to tortillas, and top with corn salsa, avocado, and crumbled cotija cheese.

Notes

You can use frozen corn for the corn salsa! Just heat it up in a pan with a little bit of olive oil to defrost.

© Lake Shore Lady
Category: Recipes
PS. You might also like my Whole30 Chicken Taco Bowl.

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  1. Heidi Daoud
    May 23, 2016 @ 3:18 pm

    This looks so good! Just printed the ingredients list was looking for a quick and easy recipe for tonight!

    Heidi || Wishes & Reality

  2. Ashley Rizzardo
    May 23, 2016 @ 4:32 pm

    These tacos look super yummy! I am constantly craving tacos (I may actually BE a taco at this point.) Thanks for sharing this recipe!

    Ashley | Sunday Brunch

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