Picture of Maude Bergeron

A recipe from Maude Bergeron Cuisine estudiantine

Chicken Tacos with Corn Salsa, Beans, Tomatoes, and Yogurt

  • 4 servings

Difficulty: Easy

  • Print
  • Send
  • Full screen


Homemade salsa


Please select at least one ingredient

Your shopping list has been updated!

See my list


Pro tip Once completed, click the steps to erase them.

  1. In a large skillet, cook chicken over high heat in a drizzle of oil of your choice for 6 to 8 minutes or until cooked.
  2. In the meantime, combine all salsa ingredients. Set aside.
  3. Start assembling tacos by placing some greens on each tortilla. Top with salsa, chicken, and yogurt. Fold and enjoy.

CHEF’S TIP: The salsa will keep in the fridge for up to five days in an airtight container; the chicken will keep for up to four days.