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These tacos include grilled diced chicken seasoned with an intense chili-lime seasoning blend. They’re served in warmed tortillas and topped with elote or mexican street corn, thinly sliced avocado, red leaf lettuce and queso fresco crumbles.
SERVES: 2 TACOS
|2 -3 oz.||Tyson Red Label® NAE Fully Cooked Select Cut ½” Diced Grilled Chicken|
|To cover chicken, amount desired||Chili-lime seasoning, no salt - Recommend Tajín® Clásico Seasoning |
|2 ea.||Corn tortillas, warmed |
|Amount desired||Friese or red leaf lettuce |
|2 Tbsp.||Salsa verde |
|3 oz. (2 – 1.5 oz.)||Elote corn mixture, house-made, divided|
|4 Tbsp.||Avocado slices, super thinly sliced|
|1 pc. cut in half||Lime wedges|
|1/8 tsp.||Smoked paprika|
|½ to 1 tsp. per taco||Queso fresco, crumbles|
|¼ tsp.||Cilantro leaves, chopped|
In an extra-large to large mixing bowl, add the Tyson Red Label® Diced Grilled Chicken. Sprinkle chili-lime seasoning over the top and mix to coat the chicken evenly.
Place the Tyson Red Label® Diced Grilled Chicken on a lined sheet pan and heat according to directions.
Add lettuce to each taco followed by the hot chili-lime seasoned grilled diced chicken and a thin strip of Salsa Verde.
Top with the elote mixture.
Top with avocado slices and add a squeeze of lime wedge. Sprinkle smoked paprika over the elote and garnish with chopped cilantro and crumbled queso fresco.