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Dinner

Chicken Street Tacos

10 Mins
4 Servings

Ingredients

1-1/4 pounds Tyson® Crispy Chicken Strips

1/2 cup barbecue sauce

6 tablespoon fresh lime juice, divided

1 red onion, diced

2 clove garlic, minced

1 tablespoon fresh cilantro, chopped

2 tablespoon habaneros, minced

1/2 teaspoon salt

1/8 teaspoon pepper

8 white corn tortillas, small

1/2 cup cotjia cheese, crumbled

Alternative Product: Tyson® Southern Style Chicken Breast Tenderloins

Spicy habanero, garlic, cilantro and lime juice, tossed with crumbled cojita cheese and crispy chicken strips for Mexican food truck fare made in your kitchen.
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Make it with Crispy Chicken Strips

Directions

1. Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.

2. Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.

3. In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, 1/4 cup lime juice, cilantro, habanero, salt and pepper.

4. Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel.

5. To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.