1 large skin-on, bone-in chicken breast half (about 8 ounces)
2 tablespoons olive oil
Salt and freshly ground pepper
6 (6-inch) corn tortillas
1/4 cup Mexican crema or sour cream
1/2 cup shredded iceberg lettuce
3 tablespoons crumbled queso fresco or feta cheese
1/2 cup Grilled Corn Pico de Gallo, recipe follows
1 ear of corn
1 1/2 pounds ripe tomatoes, seeded and chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 serrano chiles, stemmed, seeded, and minced
Salt and freshly ground black pepper
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