Seared Chicken Tacos with Spicy Corn Salsa

1. 1

   In a large bowl, toss the corn with the cherry tomatoes, serrano chile, the 2 tablespoons of cilantro and the lime juice; season with salt.

2. 2

   In a large skillet, heat the olive oil.

3. 3

   Season the chicken with sea salt and add it to the pan.

4. 4

   Cook over high heat, turning occasionally, until nicely browned on all sides and cooked through, about 8 minutes total.

5. 5

   On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable.

6. 6

   Spoon the chicken into the tortillas and top with the corn salsa.

7. 7

   Garnish with cilantro and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.