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

1. In medium bowl, toss chicken with marinade, 1/2 t of the chili powder, salt and pepper.
2. In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.
3. Prepare an outdoor grill or heat a stovetop grill pan over medium heat.
4. Cook chicken 3-4 minutes per side until cooked through.
5. Remove from grill.
6. 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.
7. Cut chicken into 1/2-inch pieces.
8. Fill each taco shell with chicken, dividing evenly.
9. Top each with 2 T of the corn mixture and 2 T of the onion ring mixture.
10. 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)