Chicken Tacos
Time of preparation: 25 Minutes
Time of cooking: 15 Minutes (Serves 4)
Ingredients:
| Chicken breast (boneless) | 1 ¼ pound |
| Garlic-lime marinade | ¼ cup |
| Chilli powder | ¾ tea spoon |
| Salt | ½ tea spoon |
| Black Pepper (freshly ground) | ¼ tea spoon |
| Corn (rinsed & drained) | 1 can |
| Salsa Verde | ¼ cup |
| Onion (diced) | ¼ cup |
| Fresh Coriander (chopped) | 2 table spoon |
| Fresh lime | 1 table spoon |
| Fried Onion Rings | ½ cup |
| Taco shells | 8 |
| Lettuce | For garnishing |
Steps:
| 1. In a medium pan, toss chicken with marinade, ½ teaspoon of the chilli powder, salt, and pepper. |
| 2. In a medium bowl, mix corn, salsa verde, onion, coriander, and lime juice, tossing to combine. |
| 3. Prepare an outdoor grill or heat a stove top grill pan over medium heat. Cook chicken 3 to 4 minutes per side until cooked through. Remove from grill. |
| 4. Meanwhile, in a skillet over medium heat, toss onion rings with the remaining ¼ tea spoon chilli powder; stir until warm for about 3 minutes. |
| 5. Cut chicken into ½ inch pieces. Fill each taco shell with chicken, dividing evenly. Top each with 2 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture. Garnish with lettuce. |
