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Cowboy Taco

Cowboy Taco

Serves 4-6


4 Boneless, Skinless Chicken Thighs, Diced Small

3 Tablespoons Pro Seasoning Java BBQ Rub

2 cups Corn, Fresh or Frozen

1 cup Cilantro, Chopped

½ Yellow Onion, sliced

1 Small Can Diced Green Chilis

¼ cup Red Wine Vinegar

1/3 cup Olive Oil, plus 3 Tablespoons for cooking chicken

1 teaspoon Pro Seasoning All Purpose

1 cup Queso Fresco, Crumbled

8, 6 Inch Corn Tortillas

Method of prep:

Dry rub the Pro Java BBQ rub on the chicken, coating evenly. You can do this overnight for maximum flavor. Blanch the corn in boiling water for 30 seconds to 1 minute. Strain corn and allow to cool thoroughly. In a medium sized mixing bowl, mix together 1/3 cup olive oil, vinegar, Pro Seasoning All Purpose, and ½ cup cilantro. Next, mix in the onions, chilis and cooled corn, making sure the corn mixture is thoroughly dressed. Refrigerate corn mixture until you’re ready to plate.

Preheat a sauté pan over medium heat. Spray with cooking spray and cook the tortillas until a little color is achieved. Set aside for plating. In the same pan, add 3 Tablespoons olive oil and cook chicken over medium-high heat. Chicken is cooked when it reaches an internal temperature of 165 degrees F.

To assemble, place 2 tortillas on a plate. Add chicken, then corn mixture, then a small amount of cilantro and top with queso fresco. Enjoy!

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