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MAKES: 16 Tacos

INGREDIENTS:

  • 3 seasoned and cooked boneless skinless chicken breasts
  • 32 ounces of your favorite salsa
  • 3 ears of shucked and trimmed corn
  • 1 small diced small red onion
  • 1 seeded and small diced jalapeño
  • 2 seeded and small diced tomatoes
  • 1 tablespoon of olive oil
  • 4 cups of cooked white rice
  • 2 cans of strained, rinsed, and cooked pinto beans
  • 16 corn tortillas
  • Dutch Farms Sour Cream
  • Dutch Farms Mexican Cheese blend
  • 2 seeded and small-diced avocados
  • 2 limes cut into 16 wedges
  • 1 cup of cilantro leaves
  • Kosher salt and fresh cracked pepper to taste

PREP TIME: 30 minutes
COOK TIME: 8 hours

DIRECTIONS:

1.  Place the 3 cooked chicken breasts along with 32 ounces of your favorite salsa into a slow cooker and cook on low for 8 hours.  Once it is finished cooking, pull the chicken apart using 2 forks.  Keep warm.taco-prep



2.  In a large sauté pan on high heat with 1 tablespoon of olive oil add in the corn, onion, jalapeño and tomatoes and sauté for 3 to 4 minutes to make a corn salsa.  Season with salt and pepper and keep warm.
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3.  Assembly: Lay down 1 corn tortilla and add in a small amount of pulled cooked chicken, corn salsa, cooked rice, cooked pinto beans, Dutch Farms sour cream, Dutch Farms Mexican Cheese blend, diced avocados, cilantro leaves and serve with a lime.
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