Chili-Lime Seasoned Chicken Tacos with Elote Recipe

These tacos feature Tyson Red Label® Grilled Diced Chicken tossed in an intense chili-lime seasoning blend with creamy avocado slices, sweet Mexican street corn, frisée lettuce, queso fresco crumbles, drizzle of salsa verde and dash of smoked paprika, served in warm corn tortilla shells.

Ingredients

YIELD: 2 TACOS

AMOUNT	INGREDIENTS
3 oz.	*Tyson Red Label®* Fully Cooked Unbreaded Grilled Diced Chicken Breast, 0.5"
To Taste	Chili-Lime Dry Seasoning, Premade
2 ea.	Corn Tortillas, Warmed
4 ea.	Avocado Slices, Thinly Sliced
As Needed	Frisée Lettuce
3 oz.	Elote, Premade, Divided
2 tsp.	Salsa Verde, Premade
1 tsp.	Queso Fresco Crumbles, Divided
2 ea.	Lime Wedges
1/8 tsp.	Smoked Paprika
1/2 tsp.	Chopped Fresh Cilantro

Directions

Step 1: Preheat convection oven to 350°F.

Step 2: Place diced chicken in a large mixing bowl, sprinkle with chili-lime seasoning and toss until evenly coated. Add additional seasoning as needed.

Step 3: Lay seasoned chicken on lined sheet pan and cover completely with foil. Cook in preheated oven for 12-15 minutes. Remove from heat.

Step 4: To plate, lay two slices of avocado on each tortilla followed by lettuce, chicken and drizzle of salsa verde. Top with elote and queso fresco crumbles, then garnish with squeeze of lime wedge, dash of smoked paprika, and sprinkle of cilantro. Serve immediately.