Crispy Street Corn Chicken Tacos
45 Minutes
Mexican/Mexican Fusion
Serves 4
An easy and delicious sheet pan dinner using Royal's Mexican Style Street Corn Basmati Rice. These tacos come together with just a handful of ingredients and make for the perfect easy weeknight dinner!
Ingredients
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1 pouch Royal Mexican Style Street Corn Rice
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2 chicken breasts
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salt to taste
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1/2 package taco seasoning
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1 cup shredded Monterey Jack
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8 Small tortillas
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Oil or butter, for brushing tacos
Finish with:
-
Crema
-
Lime juice
-
Cilantro
Preparation
- Preheat oven to 425°F.
- Pat the chicken breasts dry and season lightly with salt on both sides. Sprinkle with ½ packet taco seasoning, rubbing it in evenly.
- In a pan with oil, cook the chicken breasts for 5-7 minutes each side or until cooked through.
- While the chicken cooks, heat the pouch of Royal Mexican Style Street Corn Rice according to package directions. Fluff and set aside.
- Shred the chicken breasts using an electric mixer.
- Lay tortillas flat on a clean sheet pan.
- On one half of each tortilla, layer: a spoonful of street corn rice, shredded chicken and a generous sprinkle of cheese
- Fold tortillas over to close.
- Lightly brush the tops of the tacos with oil or melted butter.
- Place a sheet pan on top of the tacos while they bake.
- Bake for 10–12 minutes, then remove the sheet pan, carefully flip and bake another 5-7 minutes, until golden and crispy on both sides.
- Drizzle with crema, squeeze fresh lime juice over the top, and finish with chopped cilantro.
- Serve immediately while hot and crunchy and enjoy!
