Cowboy Tacos

Ingredients (serves 4-6)

Boneless, Skinless Chicken Thighs, Diced Small	4
Pro Seasoning BBQ	3 Tablespoons
corn, liquid drained	1 can
Cilantro, Chopped	1 cup
Yellow Onion, sliced	½
Diced Green Chilis	1 Small Can
Red Wine Vinegar	¼ cup
Olive Oil	1/3 cup, plus 3 Tablespoons for cooking chicken
Pro Seasoning All Purpose	1 teaspoon
Queso Fresco, Crumbled	1 cup
6 Inch Corn Tortillas	8

Pro Seasoning All Purpose

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Pro Seasoning BBQ

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Method of prep:

Dry rub the Pro Seasoning BBQ rub on the chicken, coating evenly. You can do this overnight for maximum flavor.

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 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!