Recipe courtesy of Tyson

Crispy Chicken Street Tacos

Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
  • Total: 37 min
  • Prep: 10 min
  • Cook: 27 min
  • Yield: 4 Servings
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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


  1. 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, ¼ 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. - Remember to wash hands and surfaces before preparing food

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