Chicken Tacos

Chicken Tacos

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

Rating:
[Total:    Average: /5]

Chicken Tacos

From living on the West Coast for so long I became spoiled. Everywhere I turned there was authentic Mexican food. Good Mexican food is definitely missing here in New York. I don’t care how hard the Mexican restaurants try they just can’t compete with the West Coast. Period!

INGREDIENTS

1 ½ Pounds Skinless & Boneless Chicken Breasts

½ Cup Garlic Lime Marinade (Lime, Chili Powder, Kosher Salt, Pepper)

¾ Teaspoons Ancho Chili Powder

½ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

1 Can Rinsed & Drained Mexicorn

¼ Cup Fire Roasted Salsa Verde

¼ Cup Diced Red Onion

2 Tablespoons Chopped Fresh Cilantro

1 Tablespoon Fresh Lime Juice

8 Yellow Corn Taco Shells

Shredded Romain Lettuce For Garnish

1 Diced Tomato For Garnish

Lime Marinade: ½ Teaspoon Chili Powder, 1 Squeezed Lime, ½ Teaspoon Kosher Salt, ½ Teaspoon Freshly Ground Pepper

In a medium bowl, toss the chicken and marinade together. Set aside. In a medium bowl mix the mexicorn, salsa verde, onion, cilantro and lime juice. Set aside. Heat a stovetop grill pan over a medium heat. Cook the chicken for 4 minutes per side until cooked through. Remove and set aside. Cut the chicken breast into ½ inch pieces and fill each corn tortilla with the chicken. Divide evenly. Top each with 2 tablespoons of the corn mixture ( mexicorn, salsa verde, onion, cilantro, lime juice, salt, pepper & Ancho Chili Powder). Roll up and garnish with lettuce and tomatoes. Serves 2 or 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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