Shredded chicken tacos with corn salsa

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.

	this recipe	typical
fat	1%	1%
protein add	100%	100%
aromatics	2%	1%
acid	0%	0%
vegetables and beans	20%	2%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

616 g	4 cups corn kernels ((if using frozen, thaw in hot water and drain))
150 g	1 red onion (finely chopped)
822 g	2 tomatoes (seeds removed and finely chopped)
22 g	1-2 jalapeño peppers (finely chopped (remove seeds if you want a milder salsa) )
50 g	1/2 cup fresh cilantro/coriander (finely chopped)
	lime juice (to taste)
	salt and pepper (to taste )
7200 g	4 large chicken breasts ((skinless, de-boned))
43 g	3 tbsp butter
6 g	2 garlic cloves (crushed)
2 g	1 tsp ground cumin
1 g	1/2 tsp ground coriander
2 g	1 tsp paprika
	1/2-1 tsp chilli powder
	pinch of cinnamon
10 g	2 tsp lime juice
	salt and pepper (to taste)
	corn tortillas (Heated)
	avocado (chopped)
	fresh cilantro/coriander
	lime wedges

Method: 5 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The chicken was delicious. Didn't have corn so just made a simple tomato salsa and it came out great.” — a cook, 4.0★

“These have Cinco de Mayo written all over them Alida! Delicious!!” — a cook, 5.0★