Ingredients

The following ingredients have 4 Servings
  • 1/2 c lime juice
  • 2 Tbs white wine vinegar
  • large handful of cilantro
  • 1 jalapeño, halved and seeded
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/4 c olive oil
  • 1/2 yellow onion, finely chopped
  • 1 ear of corn, grilled
  • 1/2 pound ripe grape tomatoes, halved
  • 1/2 pound ripe yellow pear tomatoes, halved
  • 2 jalapeño, seeded if desired and minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Salt to taste
  • 3/4 lb. chicken tenderloins
  • 8 flour tortillas
  • 1/2 cup crumbled feta cheese

Instruction

  • Put all marinade ingredients in a food processor and blend until smooth. Pour over chicken in a resealable plastic bag and let marinade in the refrigerator for at least 2 hours, or up to overnight.
  • Preheat the grill. Toss together the tomatoes, minced jalapeño, cilantro, and onion. Season to taste with salt, and add 1 tablespoon fresh lime juice.
  • Rub corn with butter and sprinkle with salt and pepper. Wrap in foil and put on the grill, turning every 4 minutes. Grill until tender, golden, and slightly browned.
  • Remove chicken from the marinade and grill over medium-high heat until a thermometer reads 160 degrees F. Remove chicken from the grill, wrap in foil and allow to rest for 5-10 minutes before cutting into strips.
  • Cut corn off the cob and add to tomato mixture. Slice chicken into strips, place in a bowl and toss with 1 tablespoon of lime juice.
  • Warm tortillas in a tortilla warmer or by wrapping in damp paper towels and microwaving for 30 seconds on high heat. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle cheese on top. Serve, passing additional salsa if there is any at the table.