Texas Street-Food Copycat Fiesta

Allergens

Wheat, Dairy, Eggs (in seasoning)

Ingredients

• 1 lb chicken breast, thinly sliced
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup pico de gallo
• 2 cups cooked white rice
• 4 tablespoons Tex
• Mex seasoning blend
• 2 tablespoons olive oil

Instructions

1. In a large bowl, marinate the chicken slices with 3 tablespoons of Tex Mex seasoning blend and let it sit for 15 minutes.
2. Preheat an outdoor grill or stovetop griddle to medium high heat.
3. Brush the marinated chicken pieces with olive oil and cook until cooked through, about 3 4 minutes per side. Remove from heat and let rest for a few minutes before slicing.
4. Warm the tortillas on the grill or in the microwave, then assemble the street tacos with sliced chicken, black beans, rice, shredded cheese, and pico de gallo.
5. Serve immediately with your favorite Tex Mex sides like guacamole, sour cream, and lime wedges.

Chef’s Insight

The key to this dish is a perfect blend of flavors and textures - from the smoky grilled chicken to the creamy cheese and crunchy pico de gallo.

Notes

Feel free to adjust the spice level by adding more or less Tex-Mex seasoning blend.