Fish Taco Surprise with Fresh Corn Salsa

Preheat oven to 400 F.

In a shallow bowl, mix the whole wheat flour with your paprika and garlic powder.

Lightly salt and pepper the chicken tenders (use about 1 teaspoon of each), then dredge them in the whole wheat flour mixture.

Heat olive oil in a frying pan over medium high heat, add chicken in a single layer and sear both sides of the chicken tenders for about 3 minutes on each side. Remove the chicken tenders from the pan and set them on a baking sheet. Then place the sheet in the preheated oven for 15 minutes. The baking is the real key to the success of this dish—your chicken tenders will come out light and delectable.

Remove chicken from oven and top with grated pepper jack cheese.

Meanwhile, mix your sour cream and salsa together and set aside.

For the fresh corn salsa: Quarter, seed and core your vine ripened tomatoes. Then dice them and place in a medium sized serving bowl. Add the diced red onion, 1 teaspoon of salt, 1 teaspoon of pepper, the whole kernel corn and the lemon juice and toss well. Let the salsa mixture stand.

Heat a frying pan on the stovetop over medium heat and preheat your tortillas. This always works best if the tortillas are moist. Feel free to spritz them with a spray of water if desired. It’s okay. You’ll get a nice soft warm tortilla that will fold well and not break on you. Heat tortillas for 60 seconds on each side then remove from the pan and plate your tortilla. Spread some of the sour cream mixture into the center of the tortilla—almost like you are starting to sauce the center of a pizza crust.

Cover your sour cream mixture with chopped iceberg lettuce and place a melted cheese covered chicken tender in the center. Slather on as much fresh corn salsa as you please and fold to your liking.

This dish is light and vibrant with color and flavor. You might even find that you need to slow down after the first few bites!