Ingredients
- Leftover One Pan Salsa Chicken, reheated and sliced
- Corn Poblano Salsa (recipe below)
- 8 tortillas, warmed
- Quick Pickled Onions (recipe below)
- Guacamole
- Cilantro
- Queso Fresco, crumbled
- Lime Wedges
For the Corn Poblano Salsa
- 3/4 cup frozen corn, thawed
- 1 large poblano chile, finely chopped
- 1/2 cup black beans
- 1/4 cup finely chopped red onion
- 1 lime, juiced
- Kosher salt
For the Quick Pickled Onions
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1 1/2 teaspoons Kosher salt
Preparation
- Add salsa chicken to tortillas and top with corn poblano salsa, pickled onions, and guacamole. Sprinkle with queso fresco and cilantro and serve with lime wedges.
- Combine all ingredients in a small mixing bowl and season with Kosher salt.
- Combine vinegar, water, sugar, and salt in a small bowl. Whisk together until sugar and salt is fully dissolved. Add onion and let sit at room temperature for a least 1 hour, but preferably cover and place in refrigerator for at least one day.
For the Corn Polbano Salsa
For the Quick Pickled Onions