Soft Tacos with Southwestern Salsa

Ingredients

• Sliced fresh avocados, lime wedges, chopped fresh cilantro for garnish (optional)
• 1 cup crumbled Queso cotija cheese (or similar sharp crumbly cheese)
• 2 cup mixed baby greens or arugula, washed and drained
• 8 (6 inch) corn tortillas
• Zest and juice of two limes
• 3 tablespoon finely chopped fresh cilantro
• 1 ½ cup sour cream
• + 24 more ingredients
• • For the Cilantro Lime Crema:
  • ¼ cup fresh cilantro, plus extra for garnish, chopped
  • 1 jalapeno chili, seeded and minced
  • ¾ cup medium diced avocado
  • 1 ½ cup grape tomatoes, quartered
  • 1 teaspoon ground cumin
  • 1 teaspoon Ancho chile powder
  • 3 garlic, minced
  • 4 scallions, thinly sliced
  • 2 tablespoon unsalted butter
  • 2 ½ cup fresh corn
  • For the Avocado Corn Salsa:
  • 1 ½ pound boneless, skinless chicken breasts, cut crosswise into 1/2 inch strips
  • 1 cup thinly sliced red onion (semi circles)
  • 6 garlic, minced
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 4 teaspoon ground cumin
  • 4 teaspoon dried oregano
  • ½ cup olive oil
  • ½ cup fresh lime juice
  • ½ cup minced fresh cilantro
  • For the Marinade:

Recipe serves 4 Prepare the marinade: In a medium bowl, combine the cilantro, lime juice, olive oil, oregano, cumin, salt, pepper, Tabasco, and garlic. Combine the marinade, onion, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator for 45 minutes, turning occasionally. Mea...

View full recipe at Spry Living