Tex-Mex Chicken Tacos with Chili Onion Rings
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Barbara Chernetz
Just a few minutes of marinating and this fiery chicken is ready for the grill. We also breathe new life into store-bought French-fried onion rings by dusting them with chili powder and using them as a garnish for these Mexican
Ingredients
1 1/4 lb. skinless, boneless chicken breast
1/4 c. garlic-lime marinade
3/4 tsp. ancho chili powder
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1 can Mexicorn
1/4 c. fire-roasted salsa verde
1/4 c. diced red onion
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1/2 c. french-fried onion rings
8 yellow- and blue-corn taco shells
Shredded romaine lettuce
Instructions
In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.
In a medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice, tossing to combine.
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.
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.
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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