First you gotta get some boneless skinless chicken breasts. One and a half to two pounds should do it. Trim off any excess fat, you want it lean. Then you gotta apply a dry rub seasoning. I use a packaged mix that contains salt, sugar, onion powder, garlic powder, chipotle powder, mustard flour, paprika, and hickory powder, but you can just mix those up yourself. If you can't get em all, the most important ones are probably the onion, garlic, and chipotle. Anyway, tenderize the chicken, apply the spice rub, and cook it in a skillet with some butter so it doesn't stick. Once it's cooked through, shred it with two forks.
Then you gotta make your salsa. I cut the corn off two cobs (I use fresh because it's easy for me to get but there's no reason you can't do it with canned, in which case it'd probably be a cup to a cup and a half), add in the zest & juice of 1 lime, a cup of your favorite salsa, 1 diced tomato, a tablespoon of your spice rub, a tablespoon of salt, a teaspoon of black pepper, and a teaspoon of green Tabasco. Mix that all up.
You can either mix the chicken and salsa together and heat it up together or cook the salsa in a separate pot and just mix it together right before serving. I think it's fine either way but my wife says that the chicken gets a little dried out if you cook it any more after shredding it, so do whatever seems best to you.
Serve it in soft taco shells (warm em up first, just put the whole stack on a plate, sprinkle a few drops of water, cover it with wax paper, and microwave for 20 seconds or so). Top with whatever you like. I use diced tomato, lime juice, green Tabasco, and sour cream & pepperjack cheese (or crema and queso blanco if I can get it).
I've also done this in a slow cooker instead of in pans, but the chicken came out a little soft and the whole thing was a little too wet since slow cookers retain moisture, but it works and requires less attention.
--
[NO BARKLEY NO PEACE]