I've been doing a lot of variations on salsa this summer. In the winter I sometimes find salsa to be too light and unsatisfying, but in the hotter months I find I'm using it left and right, on eggs, on top of fish, and this time, to fill a soft taco.
For this dish I used a little leftover basmati rice for The Hubs, as he likes more of a burrito than a soft taco, but I made mine using just the chicken and Corn & Black Bean Salsa.
First I took two chicken breasts and cut them into bite-sized pieces. I sprinkled them with salt, ground cumin, and chili powder and rolled them around until evenly coated. (About 1/2 tsp each.)
Then in a non-stick pan on medium-high heat and with a bit of olive oil, I cooked the chicken until opaque, about 5-7 minutes.
This salsa is really the clincher of the dish, as it has the most flavor.
A little sautéed shallot, corn, 1 pat of butter, black beans (from soup), and a heap of fresh cilantro.
Sweet, savory, and bright all at once.
This would also taste fabulous with some of my Avocado Purée slathered on the tortilla before filling it (which is how I ate the leftovers for lunch the next day!) but all told this dinner took under 20 minutes start to finish.
And The Hubs had seconds, so you know it was pretty good.