Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
| Total: | 37 min |
| Prep: | 10 min |
| Cook: | 27 min |
| Yield: | 4 Servings |
Ingredients
- 1-1/4 pounds Tyson® Crispy Chicken Strips
- 1/2 cup barbecue sauce
- 6 tablespoons fresh lime juice, divided
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons habaneros, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 white corn tortillas, small
- 1/2 cup cotjia cheese, crumbled
Instructions
- 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, ¼ 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. – Remember to wash hands and surfaces before preparing food
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 593 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 34 g |
| Cholesterol | 85 mg |
| Sodium | 1566 mg |
Reviews
Delicious! The recipe came together quickly and easily. The tacos were the best I’d had in a long time.
Very fresh