Tex-Mex Chicken Tacos with Chili Onion Rings

• 1 1/4 lb. skinless, boneless chicken breast
• 1/4 c. garlic-lime marinade
• 3/4 tsp. ancho chili powder
• 1/2 tsp. salt
• 1/4 tsp. Freshly ground black pepper
• 1 can Mexicorn
• 1/4 c. fire-roasted salsa verde
• 1/4 c. diced red onion
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. fresh lime juice
• 1/2 c. french-fried onion rings
• 8 yellow- and blue-corn taco shells
• Shredded romaine lettuce

1. In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.
2. In a 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 to 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 teaspoon 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 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture.
10. Garnish with lettuce.

skinless, garlic, ancho chili powder, salt, freshly ground black pepper, mexicorn, verde, red onion, fresh cilantro, lime juice, frenchfried onion rings, taco shells, romaine lettuce

Taken from www.delish.com/recipefinder/tex-mex-chicken-tacos (may not work)