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Crispy Southwest Chicken Tacos

Crispy Southwest Chicken Tacos

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 4

Ingredients:
  • 8 strips, State Street Poultry Breaded Chicken Strips
  • 8 Tio Santi 8″ 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
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:
  1. Add Tio Santi jalapeños, Señora Verde tortilla chips, or J. Higgs cheese sauce for an extra kick.
  2. Add Coburn Farms Sour Cream, or mix Kurtz Mayo and the taco sauce for a spicy/creamy sauce.
  3. Add rice if more substance is needed.