I read this NY Times Mark Bittman article, "Meals with Meat in a Supporting Role," a few months ago and liked the "supporting role" for meat concept. It's basically a reminder that, even if you're not a vegetarian, changing your attitude about meat, and how much you eat of it, can have positive effects and be worth the extra effort. For instance, you'll decrease your impact on the environment since you'll be eating less meat per day.
I like to think about this concept as finding ways to stretch meat farther. Although other recipes would take that concept even farther, I think this chicken and corn tacos recipe is a good example of how to spread meat a little thinner by adding more vegetables. You make quite a few more tacos by adding corn in a substantial quantity, so the meat plays less of a central role.
The chicken and corn preparation is pretty standard, but what really takes these tacos to the next level are the additions. I decided to get even a bit more ambitious with the vegetables included by adding pickled radishes, and made a really simple quick recipe (they're basically instant - you can refrigerate them if you have time, but it doesn't have to be for long). I'd been wondering what it would be like to add a pickled vegetable, like you have in Vietnamese dishes, as an addition. If you like sour or vinegar-flavored things, they're delicious and super, super easy. They make the tacos taste punchier, and play off the cheese and avocado nicely.
Everything is rounded out by a salty cheese (see note below on the type), cilantro, and creamy avocado, so don't skip the toppings!
Chicken and Corn Tacos with Pickled Radishes
adapted from smitten kitchen and this pickled radish recipe
Makes about 8 tacos
Chicken and corn tacos
4 ears corn
2 T sriracha sauce
2 T apple cider or white vinegar
1/2 teaspoon salt
1/2 t crushed red pepper
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1- 1.5 pounds skinless boneless chicken breast, cut into large pieces
1 T olive oil
juice of 2 limes
1/2 cup queso fresco (or another salty, crumbly cheese such as feta)
1/4 teaspoon chili powder
6-8 medium tortillas
salt to taste
1/2 T chopped cilantro
1/4 t chili powder
about 2 avocados
1. Mix sriracha sauce, vinegar, 1/2 t salt, juice of one lime, and crushed red pepper in a large bowl. Add chicken and stir to coat.You can marinade this ahead of time if you have time.
2. Brown chicken in olive oil for about five minutes, then add the chopped onion and garlic on medium heat. Turn heat to medium low until chicken cooks through. As chicken cooks, break up the chicken into bite-sized pieces.
3. As chicken is cooking, cut the corn off the cob.
4. Once chicken is cooked through, add remaining lime juice, corn, chili powder and salt to taste. Cook all for 3-5 minutes, until corn is tender but not mushy. Remove from heat.
Pickled Radishes
1 C chopped radishes
1/4 C water
1/2 C red wine vinegar
1/2 t salt
1/2 t sugar
Mix all ingredients in a glass jar or bowl, and refrigerate until ready to use. Once ready to eat, drain extra liquid from radishes.
Assembling tacos: Put chicken/corn mixture in tortilla, and add pickled radishes, chopped avocado, chopped cilantro, and queso fresco as desired.
Note on cheese: if you live in DC, check out Best World on Mount Pleasant Street for queso fresco.
