Crispy Southwest Chicken Tacos
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Yields
4
Directions
- Prepare the chicken according to package directions.
- Drain the corn & black beans, then in a bowl season both with salt and pepper.
- In a skillet on medium heat, add 1 tbsp of oil, then toast your tortillas for 2 minutes each side, just enough to get slightly cripsy.
- Fill each tortilla with corn, black beans, diced tomatoes, shredded cheese, and desired amount of taco sauce or salsa.
Ingredients
- 8 strips, State Street Poultry Breaded Chicken Strips
- 8 Tio Santi 8inch Flour Tortillas
- 2 cups Coburn Farms Mexican Shredded Cheese
- as needed, Senora Verde Taco Sauce/Salsa
- 2 cups Pickwell Farms Sweet Corn
- 2 cups Wylwood Black Beans
- 2 Tomatoes, medium diced
- to taste, Marcum Salt & Pepper