4cupscorn kernels(if using frozen, thaw in hot water and drain)
1red onionfinely chopped
2tomatoesseeds removed and finely chopped
1-2jalapeño peppersfinely chopped (remove seeds if you want a milder salsa)
½cupfresh cilantro/corianderfinely chopped
lime juiceto taste
salt and pepperto taste
For the shredded chicken
4largechicken breasts (skinless, de-boned)
3tbspbutter
2garlic clovescrushed
1tspground cumin
½tspground coriander
1tsppaprika
½-1tspchilli powder
pinch of cinnamon
2tsplime juice
salt and pepperto taste
For the tacos
corn tortillasHeated
avocadochopped
fresh cilantro/coriander
lime wedges
Instructions
To make the salsa, fry the corn in a hot pan until golden brown and cooked through. Place in a large bowl and allow to cool to room temperature.
Poach the chicken in salted water for 7-10 minutes until cooked through. Shred the cooked chicken and set aside.
Melt the butter in a pan and add the garlic and spices. Allow to cook until fragrant then pour over the shredded chicken. Add lime juice, salt and pepper to taste and mix well.
To finish the salsa, add the red onion, tomato and aromatics then mix well.
Serve the chicken and salsa with tortillas and avocado and garnish with cilantro/coriander and finish with lime juice.