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  • 4servings
  • 10minutes
  • 533calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pound(s) skinless, boneless chicken breast

  2. 1/4 cup(s) garlic-lime marinade

  3. 3/4 teaspoon(s) ancho chili powder

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) freshly ground black pepper

  6. 1 can(s) (11-ounce) mexicorn , rinsed, drained

  7. 1/4 cup(s) fire-roasted salsa verde

  8. 1/4 cup(s) diced red onion

  9. 2 tablespoon(s) chopped fresh cilantro

  10. 1 tablespoon(s) fresh lime juice

  11. 1/2 cup(s) french-fried onion rings

  12. 8 yellow- and blue-corn taco shells

  13. Shredded romaine lettuce , for garnish

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.

  2. In a 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. Cook chicken 3 to 4 minutes per side until cooked through. Remove from grill.

  4. Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 teaspoon chili powder; heat, stirring, until warm, about 3 minutes.

  5. Cut chicken into 1/2-inch pieces. Fill each taco shell with chicken, dividing evenly. Top each with 2 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture. Garnish with lettuce.

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