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
- Cook chicken according to package directions.
- Stir together sour cream, milk, and seasoning packet from kit in a bowl.
- 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
- Bring corn and salted water to cover to a boil; cook 10 to 15 minutes or until tender .
- Stir together butter and jalapeño. Spread butter on hot corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
706
|
224
|
930
|
| Fat (g) | 43 | 17 | 60 |
| Sat. Fat (g) | 16 | 10 | 26 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 53 | 19 | 72 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1159 | 137 | 1296 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
