Tex Mex Chicken Tacos With Chili Onion Rings Recipes

Steps:

• Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
• Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
• Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
• Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

Steps:

• In medium bowl, toss chicken with marinade, 1/2 t of the chili powder, salt and pepper.
• In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.
• Prepare an outdoor grill or heat a stovetop grill pan over medium heat.
• Cook chicken 3-4 minutes per side until cooked through.
• Remove from grill.
• Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 t chili powder, heat, stirring, until warm, about 3 minutes.
• Cut chicken into 1/2-inch pieces.
• Fill each taco shell with chicken, dividing evenly.
• Top each with 2 T of the corn mixture and 2 T of the onion ring mixture.
• Garnish with lettuce.