Chef Justin Midriff of Ard’s Farm, Restaurant and Market prepares delicious Chicken Tacos with Roasted Corn Salsa with several of the fresh vegetables and herbs harvested from the garden we planted with Keith Phelps.
CHICKEN TACOS WITH ROASTED CORN SALSA
2-3 fresh banana peppers (remove seeds)
2 ears of bi-color sweet corn
2-3 tomatoes quartered and de-seeded
2 tablespoons Red Italian Style Vinegar
1 tablespoon Apple Cider Vinegar
1 small white onion
salt and pepper to taste
teaspoon fresh thyme
teaspoon fresh basil
2 Boneless and Skinless Chicken Breasts
Soft Taco shells
Husk corn and roast over char-coal fire
Once cooked take off the cob
Chop de-seeded tomatoes and add in
Chop 1/2 onion add in
add both vinegars, herbs, salt and pepper
add chopped banana peppers
-Cook 2 boneless skinless chicken breasts to 165 degrees internally.
slick on bias
Build tacos and enjoy!