Crispy Southwest Chicken Tacos

Ingredients:

• 8 strips, State Street Poultry Breaded Chicken Strips
• 8 La Tierra de Sabores 8inch Flour Tortillas
• 2 cups Coburn Farms Mexican Shredded Cheese
• as needed, Senora Verde Taco Sauce/Salsa
• 2 cups Fairhill Farms Sweet Corn
• 2 cups Wylwood Black Beans
• 2 Tomatoes, medium diced
• to taste, Marcum Salt & Pepper

Directions:

1. Prepare the chicken according to package directions.
2. Drain the corn & black beans, then in a bowl season both with salt and pepper.
3. 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.
4. Fill each tortilla with corn, black beans, diced tomatoes, shredded cheese, and desired amount of taco sauce or salsa.

Recipe tips:

• Top with cilantro, sour cream, shredded cheese, or fresh squeezed lime.