Elote Chicken Tacos

This delicious mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner.

📝 Ingredients

• 2 tablespoons olive oil
• 2 cups frozen corn kernels
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/4 cup water
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
• 1/2 cup crumbled queso fresco cheese
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges, if desired

👨‍🍳 Instructions

1. 1In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
2. 2Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
3. 3Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.