By Protein
Chicken Breakfast Tacos Recipe
Ingredients
- 6 Oz. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips, Small
- 2 tsp. Seasoning, Al Pastor (Commercially Available)
- 2 Ea. Mexican Original® 6" Yellow Corn Tortillas
- 4 Oz. Eggs, Fresh, Scrambled
- 4 Oz. Avocado, Fresh, Diced, ¼ inch
- 2 tsp. Cheese, Cotija, Crumbled
- 3 Oz Salsa, Pico de Gallo (Commercially Available)
- 2 Ea. Lime, Fresh, Wedge
Alternative product
- Tyson Red Label® Fully Cooked Unbreaded Fajita Seasoned Chicken Breast Strips, Small
Looking for something special to serve for breakfast? Think tacos! Tyson Red Label® Grilled Chicken Breast Strips are layered in a corn taco shell with bits of avocado, egg, shredded cheese and salsa. Add a squeeze of lime!
Directions
- Pre-heat oven at 350 degrees F.
- Place Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips into a mixing bowl and toss with al pastor seasoning to combine.
- Place al pastor seasoned Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips onto a parchment lined sheet pan.
- Cook for approximately 14-17 minutes and internal temperature reaches 165 degrees F.
- Remove from oven and hold.
- Reserve
To assemble
- Pre-heat a flat-top on medium-high heat.
- Place two Mexican Original® 6" Yellow Corn Tortillas onto flat top grill and warm on each side.
- Place a serving dish onto a clean worksurface.
- Remove Mexican Original® 6" Yellow Corn Tortillas from flat-top grill and place onto the serving dish.
- Place scrambled eggs and al pastor seasoned Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips on to both Mexican Original® 6" Yellow Corn Tortillas ,
- Garnish each taco with diced avocado and cotija cheese.
- Place Pico de Gallo into a ramekin and serve on the side.
- Place lime wedges on the side of the dish.
- Serve as needed.
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