Tex-Mex Chicken Tacos With Chili Onion Rings
- 1 14 lbs boneless skinless chicken breasts
- 14 cup garlic lime marinade
- 34 teaspoon dried ancho chile powder
- 12 teaspoon salt
- 14 teaspoon fresh ground black pepper
- 1 (11 ounce) can mexicorn, rinsed and drained
- 14 cup fire-roasted salsa verde
- 14 cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 12 cup French fried onion rings
- 4 yellow taco shells
- 4 blue corn tortillas
- shredded romaine lettuce, to garnish
- In medium bowl, toss chicken with marinade, 1/2 t of the chili powder, salt and pepper.
- In 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 3-4 minutes per side until cooked through.
- Remove from grill.
- Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 t 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 T of the corn mixture and 2 T of the onion ring mixture.
- Garnish with lettuce.
chicken breasts, garlic, chile powder, salt, ground black pepper, mexicorn, verde, red onion, fresh cilantro, lime juice, onion, yellow taco, corn tortillas, romaine lettuce
Taken from www.food.com/recipe/tex-mex-chicken-tacos-with-chili-onion-rings-314541 (may not work)