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CORONA LIGHT X ELOTE CHICKEN TACOS

Prep 30 min
Cook 30 min
Servings 8

This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ flour tortilla bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!

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 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 cup water
  • 1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
  • 1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
  • 1/2 cup crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges, if desired
Print Recipe

Directions

  • In 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.
  • Place 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.
  • Divide 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.

CORONA LIGHT X ELOTE CHICKEN TACOS

This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ flour tortilla bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!

prep 30 min
cook 30 min
servings 8

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 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 cup water
  • 1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
  • 1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
  • 1/2 cup crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges, if desired

Directions

  • In 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.
  • Place 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.
  • Divide 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.

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