Sizzling Chicken Tacos
Mexican Street Corn Salad
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 tsp minced garlic
- 1 tsp ancho chile powder
- ½ tsp ground cumin
- 2 Tbsp vegetable oil
- ½ (16-oz) pkg corn tortillas
- ½ (7.5-oz) bottle salsa verde
- ½ (10-oz) container pico de gallo
- ½ (10-oz) pkg angel hair coleslaw
Instructions
- Season chicken lightly with salt and pepper. Rub with garlic, ancho chile powder, and cumin; cut into 1-inch cubes.
- Cook chicken in hot oil in a large skillet over medium-high heat until browned and done.
- Heat tortillas according to package directions; serve chicken in warm tortillas with salsa verde, pico de gallo, and coleslaw.
Side Dish Ingredients
- ½ (12-oz) pkg frozen whole kernel corn
- 1 Tbsp olive oil
- 1 tsp lime zest
- 1 Tbsp fresh lime juice
- 1½ Tbsp mayonnaise
- ½ (4-oz) pkg crumbled feta cheese
- ½ jalapeño pepper, seeded and minced
- 2 Tbsp chopped fresh cilantro (or use parsley)
Side Dish Instructions
- Sauté corn in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until browned. Transfer to a bowl.
- Add lime zest and remaining ingredients. Season with salt and pepper to taste.
30 Minute Meals Meal Plan
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