Ingredients
1-1/4 pounds Tyson® Crispy Chicken Strips
1/2 cup barbecue sauce
6 tablespoons fresh lime juice, divided
1 red onion, diced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
2 tablespoons habaneros, minced
1/2 teaspoon salt
1/8 teaspoon pepper
8 white corn tortillas, small
1/2 cup cotjia cheese, crumbled
Cooking Instructions
Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.
Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.
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.
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.
To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.
1-1/4 pounds Tyson® Crispy Chicken Strips
1/2 cup barbecue sauce
6 tablespoons fresh lime juice, divided
1 red onion, diced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
2 tablespoons habaneros, minced
1/2 teaspoon salt
1/8 teaspoon pepper
8 white corn tortillas, small
1/2 cup cotjia cheese, crumbled
Cooking Instructions
Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.
Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.
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.
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.
To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.

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