Chicken Tacos with HOT Pico de Gallo & Spanish Rice
9-10 Tyson® Boneless Skinless Chicken Breast Tenderloins
2 teaspoons ground cumin
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
10 white corn tortillas
1 small avocado, peeled and cut lengthwise into 12 strips
1 ½ cups prepared salsa
2 cups shredded iceberg lettuce
2 cups HOT Pico de Gallo, see recipe below
HOT Pico de Gallo
4 roma tomatoes (1 ½ cups), diced
½ cup white onion, diced
¼ cup fresh jalapenos, diced
¼ cup fresh cilantro, chopped
3 tablespoons fresh lime juice
•Preheat a large skillet over medium heat. Combine cumin, salt, cayenne and oil in a small dish. Wash hands. Rub mixture onto chicken. Wash hands. Place chicken into skillet and cook for 3-4 minutes on each side or until internal temperature reaches 170°F.
•Heat a small skillet over medium heat and toast tortillas for about 15 seconds per side, just until softened. Keep tortillas under a damp towel to prevent drying.
•Fill center of each tortilla with 1 chicken tender and divide all the fillings.
1 cup chicken broth or stock
1 cup prepared salsa
1 cup white rice
•Pour all ingredients in a small sauce pot and bring to a boil. Reduce heat, cover and cook for 20 minutes.
6 cups ice
6 ounces frozen limeade concentrate
½ cup cranberry juice
½ cup silver tequila
7 ounces light beer
•Pour all ingredients into a blender and pulse until smooth.
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