Earlier in the week we made this impromptu dinner.

Chicken Tacos with Tomato and Corn Salsa

One grilled chicken breast sliced into pieces (we did it on the foreman)
Corn kernels from tow ears of corn
one tomato diced
1/2 onion diced
1 glove of garlic
salt
pepper
onion powder
garlic powder
corn tortillas
olive oil

Saute onion and garlic in a large skillet on med-high. Add the corn and tomatoes and heat through. Add the spices and your sliced chicken and stir until everything is coated. To heat your tortillas quickly place your tortillas between two damp paper towels and microwave 30 seconds at a time until heated.

Fill each taco shell with the mixture. Use any condiments you have on had such as onion, cheese, sour cream or cilantro.