Directions: |
Directions:1. Wash and dry all produce. Preheat oven to 400º.
2. Shuck the corn, then cut the kernels off the cob,
3. Core, seed and thinly slice the red bell peppers.
4. Core, seed and dice the tomatoes.
5. Halve, peel and thinly slice the onion.
6. Mince the jalapenos, removing the ribs and seeds.
7. Zest and halve the lime. Cut one lime into wedges.
8. Thinly slice the chicken into strips.
9. Make the lime crema by combining the sour cream, lime zest and a squeeze of lime in a small bowl. Season with salt and pepper. Thin to a drizzling consistency by adding a teaspoon or so or water. Cover with plastic and put in refrigerator.
10. Cook the veggies. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and bell pepper. Cook, tossing, for 5-6 minutes, until slightly caramelized. Add the corn. Cook another 3-4 minutes, until slightly charred. Season with salt and pepper. Remove from pan and set aside.
11. Make the salsa fresca by combining the tomato, a squeeze of lime and as much jalapeno as desired in a small bowl. Season with salt and pepper.
12. Cook the chicken by heating another drizzle of olive oil in the same pan over medium-high heat. Add chicken strips to the pan, cook 3-4 minutes per side until browned and cooked through. Sprinkle with southwest seasoning and toss to combine. Season with salt and pepper.
13. Warm the tortillas by wrapping in foil and heating in the oven for about 5 minutes. Fill each with chicken, veggies, salsa and lime crema. Serve with lime wedges. |
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