Tex-Mex Chicken Tacos With Chili Onion Rings |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These tacos are so good and can be made quickly. Recipe is from Redbook. Ingredients:
1 1/4 lbs boneless skinless chicken breasts |
1/4 cup garlic lime marinade |
3/4 teaspoon dried ancho chile powder |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (11 ounce) can mexicorn, rinsed and drained |
1/4 cup fire-roasted salsa verde |
1/4 cup red onion, diced |
2 tablespoons fresh cilantro, chopped |
1 tablespoon fresh lime juice |
1/2 cup french fried onion rings |
4 yellow taco shells |
4 blue corn tortillas |
shredded romaine lettuce, to garnish |
Directions:
1. In medium bowl, toss chicken with marinade, 1/2 t of the chili powder, salt and pepper.
2. In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.
3. Prepare an outdoor grill or heat a stovetop grill pan over medium heat.
4. Cook chicken 3-4 minutes per side until cooked through.
5. Remove from grill.
6. Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 t chili powder, heat, stirring, until warm, about 3 minutes.
7. Cut chicken into 1/2-inch pieces.
8. Fill each taco shell with chicken, dividing evenly.
9. Top each with 2 T of the corn mixture and 2 T of the onion ring mixture.
10. Garnish with lettuce.
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