Cowboy Tacos
- Nikki Pettineo
- Aug 4, 2023
- 1 min read
Updated: Oct 10, 2024
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 |
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!
I made these tacos and let me tell you they were delicious. They are going to be in regular rotation in my house.