By Protein
Chicken Street Tacos Recipe
Ingredients
- 2 Ea. Mexican Original® 6" Yellow Corn Tortillas
- 2 Oz. Red Cabbage, Fresh, Sliced Thin
- 1 Oz. Orange Carrots, Fresh, Shredded
- 2 Oz. Corn Kernels, Fire Roasted (Commercially Available)
- 4 Oz. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips, Small
- 2 tsp. Cilantro, Fresh, Chopped
- 3 Oz. Pico de Gallo Salsa (Commercially Available)
- 2 Oz. Sour Cream, Prepared
- 2 Ea. Lime, Fresh, Wedge
ALTERNATE PRODUCT
Serve your guests traditional Mexican street food fare with this delicious recipe. Tyson Red Label® Grilled Chicken Breast Strips are blended with spicy habanero, garlic, cilantro and lime juice, tossed with crumbled cojita cheese and layered in a Mexican Original® 6" Yellow Corn Tortillas .
Directions
- Pre-heat oven at 350° F.
- Place Tyson Red Label® Grilled Chicken Breast Strips onto a parchment lined sheet pan.
- Cook for approximately 14-17 minutes and internal temperature reaches 165 ° F.
- Remove from oven and hold.
- Reserve
- 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 shredded cabbage, carrots, and fire roasted corn on to both Mexican Original® 6" Yellow Corn Tortillas ,
- Place Tyson Red Label® Grilled Chicken Breast Strips on top of vegetables.
- Sprinkle entire dish with chopped cilantro.
- Place Pico de Gallo and sour cream into a ramekin and serve on the side.
- Place lime wedges on the side of the dish.
- Serve as needed.
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