Crispy Chicken Street Tacos

• 1 1/4 pounds Tyson(R) Crispy Chicken Strips
• 1/2 cup barbecue sauce
• 6 tablespoons fresh lime juice divided
• 1 red onion diced
• 2 cloves garlic minced
• 1 tablespoon fresh cilantro chopped
• 2 tablespoons habaneros minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 white corn tortillas small
• 1/2 cup cheese cotjia, crumbled

1. Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.
2. Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.
3. In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, 1/4 cup lime juice, cilantro, habanero, salt and pepper.
4. Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel.
5. To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.

tyson, barbecue sauce, lime juice, red onion, garlic, cilantro, habaneros minced, salt, pepper, cheese cotjia

Taken from www.yummly.com/recipe/Crispy-Chicken-Street-Tacos-9063838 (may not work)