dinner

Chicken Street Tacos

10 Mins

4 Servings

Ingredients

1-1/4 pound Crispy Chicken Strips

1/2 cup barbecue sauce

6 tablespoon fresh lime juice, divided

1 red onion, diced

2 clove garlic, minced

1 tablespoon fresh cilantro, chopped

2 tablespoon habaneros, minced

1/2 teaspoon salt

1/8 teaspoon pepper

8 white corn tortillas, small

1/2 cup cotjia cheese, crumbled

Spicy habanero, garlic, cilantro and lime juice, tossed with crumbled cojita cheese and crispy chicken strips for Mexican food truck fare made in your kitchen.

Directions

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, 1/4 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.