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CORONA LIMONADA X CHICKEN TACOS WITH STRAWBERRY SALSA

Prep 25 min
Cook 25 min
Servings 8

Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonadadouble the berry flavor!

Ingredients

  • 1/2 cup thinly sliced strawberries
  • 1/4 cup finely chopped white onion
  • 1 tablespoon lime juice
  • 1 tablespoon butter
  • 1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • 3 cups mixed baby greens
  • 1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
  • 3 tablespoons crumbled goat cheese or feta cheese
Print Recipe

Directions

  • In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.
  • Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.
  • Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.

CORONA LIMONADA X CHICKEN TACOS WITH STRAWBERRY SALSA

Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonadadouble the berry flavor!

prep 25 min
cook 25 min
servings 8

Ingredients

  • 1/2 cup thinly sliced strawberries
  • 1/4 cup finely chopped white onion
  • 1 tablespoon lime juice
  • 1 tablespoon butter
  • 1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • 3 cups mixed baby greens
  • 1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
  • 3 tablespoons crumbled goat cheese or feta cheese

Directions

  • In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.
  • Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.
  • Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.

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