- Jen Wise
Over the past year I’ve been working on building my ‘quick cooking’ repertoire. I love cooking and enjoying intricate meals… meals that take lots of time and love to create. Yet as our schedule has picked up it’s been too easy to think ‘no time for cooking tonight’ and order Thai more often than anyone should (what’s too much, 1? 2? 3 times a week?). I’ve realized the need for quick and simple recipes, ones that are healthy and fresh, and do not come out of a take-out box.
These tacos fit the bill, and couldn’t be easier. According to my husband, “These are the best tacos I’ve had!” Now, he is possibly definitely biased, but I do agree that these are quite delicious. Give them a shot:
I started with a premade sauce. If you know me, you know I’ve always been very leery of packet-ed food, but having been comforted by the inside of our neighborhood organic grocery, I gave these guys a shot and was not disappointed. When it comes to tacos, I may never go back to my old chili-chopping, garlic-pressing ways again. It’s that good – and that easy.
The sauce and the chicken both went into a dutch oven, covered, over medium heat. Using a PFOA-free nonstick pan, I left the chicken to fully brown before flipping. Once cooked through, I used my masher to shred the chicken (or, you can remove it from the pan, shred on a board, and return to the sauce… too much work for me).
Prep the veggies while the chicken cooks. Combine the onion, corn and cilantro in a bowl with a squeeze of fresh lime juice. Add salt and pepper as desired. Slice the tomatoes in halves or quarters and set aside. Turn your broiler on medium.
To assemble the tacos, prop up tortillas in individual baking dishes, or one large casserole dish. Sprinkle the inside of each with mozzarella and place under the broiler, just until cheese is melting. Divide chicken evenly among tacos and top with both the corn mixture and the tomatoes. Return to broiler. Allow tacos to cook until tortillas are lightly browned – serve immediately.
Fast & Fresh Chicken Tacos
6 boneless, skinless chicken thighs
1 pouch Frontera fajita sauce
1 c. shredded mozzarella
1 cup cherry tomatoes, halves or quartered
4 ears of corn, removed from cob
½ purple onion, diced
¼ bunch of cilantro, chopped
juice of 1 lime
salt and pepper to taste