Dinner: Tex-Mex Chicken Tacos with Chili Onion Rings

Recipe by Barbara Chernetz Just a few minutes of marinating and this fiery chicken is ready for the grill. We also breathe new life into store-bought French-fried onion rings by dusting them with chili powder and using them as a garnish for these Mexican

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast

Health and fertility benefits of Tex-Mex Chicken Tacos with Chili Onion Rings

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 1/4 lb. skinless, boneless chicken breast
1/4 c. garlic-lime marinade
3/4 tsp. ancho chili powder
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1 can Mexicorn
1/4 c. fire-roasted salsa verde
1/4 c. diced red onion
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1/2 c. french-fried onion rings
8 yellow- and blue-corn taco shells
Shredded romaine lettuce

Instructions

In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.
In a 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 to 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 teaspoon 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 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture. Garnish with lettuce.

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