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Writer's pictureNikki Pettineo

Cowboy Tacos

Updated: Oct 10






Ingredients (serves 4-6)

Boneless, Skinless Chicken Thighs, Diced Small

4

Pro Seasoning BBQ

3 Tablespoons

corn, liquid drained

1 can

Cilantro, Chopped

1 cup

Yellow Onion, sliced

½

Diced Green Chilis

1 Small Can

Red Wine Vinegar

¼ cup

Olive Oil

1/3 cup, plus 3 Tablespoons for cooking chicken

Pro Seasoning All Purpose

1 teaspoon

Queso Fresco, Crumbled

1 cup

6 Inch Corn Tortillas

8




Method of prep:


Dry rub the Pro Seasoning BBQ rub on the chicken, coating evenly. You can do this overnight for maximum flavor.


In a medium sized mixing bowl, mix together 1/3 cup olive oil, vinegar, Pro Seasoning All Purpose, and ½ cup cilantro. Next, mix in the onions, chilis and corn, making sure the corn mixture is thoroughly dressed. Refrigerate corn mixture until you’re ready to plate.


Preheat a sauté pan over medium heat. Spray with cooking spray and cook the tortillas until a little color is achieved. Set aside for plating. In the same pan, add 3 Tablespoons olive oil and cook chicken over medium-high heat. Chicken is cooked when it reaches an internal temperature of 165 degrees F.


To assemble, place 2 tortillas on a plate. Add chicken, then corn mixture, then a small amount of cilantro and top with queso fresco. Enjoy!

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Julie L
Julie L
Feb 18
Rated 5 out of 5 stars.

I made these tacos and let me tell you they were delicious. They are going to be in regular rotation in my house.

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Awesome! Please share the recipe if you can! Thank you!!!

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