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Crunchy Chicken Tacos with Spicy Sour Cream

Corn on the Cob with Jalapeño Butter
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Ingredients

  • 1 (25.5-oz) pkg frozen breaded popcorn chicken
  • 1 (8-oz) carton sour cream
  • ½ cup milk
  • 1 (12.5-oz) pkg soft taco dinner kit
  • 1 (8-oz) pkg shredded lettuce
  • 1 (8-oz) pkg shredded colby-Jack cheese

Instructions

  1. Cook chicken according to package directions.
  2. Stir together sour cream, milk, and seasoning packet from kit in a bowl.
  3. Heat tortillas, if desired. Serve chicken in tortillas topped with lettuce, cheese, sour cream mixture, and taco sauce from kit.

Side Dish Ingredients

  • 6 ears corn, husks and silks removed
  • ½ cup butter, softened
  • 1 jalapeño pepper, seeded and minced

Side Dish Instructions

  1. Bring corn and salted water to cover to a boil; cook 10 to 15 minutes or until tender. Drain; stir together butter and jalapeño. Spread butter on hot corn.

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