My simple chicken tacos with killer corn salsa

I usually end up eating Mediterranean inspired dishes but once in a while I crave something else.  In this case it was Mexican.  The following recipe is put together by what I had in my fridge and I apologize to all  Mexican’s if this is butchering your cuisine.  This might be the farthest from what Mexican’s eat but the flavours are inspired from there.  More importantly I’m excited about finding a few good ingredients in the fridge and turning them into something even more exciting.

Grab a cold beer with this meal and you’ll be in heaven.

Chicken tacos with a corn salsa – serves 2 really well

6 chicken thighs
2 teaspoons cumin
enough diluted chicken stock to just cover the thighs in a shallow pan
red chili pepper
corn tortillas
sour cream

corn salsa

corn off the cob or a small can of corn
half bulb of fennel ( I know, not Mexican at all- shoot me!)
1/4 red onion diced
handful chopped cilantro
2 diced, fresh tomatoes
1 can of black beans
1 avocado
1 crushed garlic clove
juice and zest of 1 lime
2 teaspoons or more of cumin – depends how much you like cumin
pepper

Combine all the ingredients except the avocado for the corn salsa and put in fridge for an hour or so.  This will get all the flavours going.

Cook the chicken thighs with all the ingredients on a low simmer till the meat is falling off the bone.  Shred the chicken, reduce your stock until it’s thick and syrupy and add the shredded chicken back.  Keep warm.

To serve:

Warm the corn tortillas in a pan over medium heat.  Add the chicken first then your salsa. Top with avocado and sour cream.  Drink beer.