Friday, March 12, 2010

Chicken Corn Tacos (revised)

Over the weekend, I posted this recipes for Corn tacos. I started thinking about it again, and thought it would probably be better if the tortilla were toasted. The idea came from our favorite burrito shop in town Red Habanero. We also tried these with just cheese and salsa and they were excellent!

Chicken, (3 breast tenderloins)
Fiesta Lime seasoning (Mrs. Dash)
Lemon juice (or lime if you have it)
Shredded cheese (cheddar/pepper jack)
Corn tortillas (4)
Pepperoncini (opt)

  • Sprinkle seasoning on the chicken. 
  • Spray skillet with oil and brown chicken.
  • Add about 2 Tbl lemon juice and smash/shred chicken. Cook until meat is done.
  • Meanwhile, heat tortillas for about 10 seconds in the microwave just to make them pliable.
  • Heat another skillet to Medium and spray with cooking spray.
  • Add shredded cheese and meat to tortillas, Roll.
  • Add rolled taco to skillet to brown on all sides. 
  • Top with salsa.

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