I also made a Chicken version of my Corn Tacos for everyone else who didn’t want the vegan version.
The Gluten Free Corn Tacos were part of my little shopping spree in the US recently and I absolutely love them. I would have purchased more packages but these can’t be frozen and they can’t live on room temperature for too long!
Refried beans for this recipe were out of a can. All I did was add some lemon olive oil, fresh cilantro, salt, pepper and some garlic to it.
Orange Lime Chicken I sliced the chicken into long strips and cooked it in 2 cups of orange juice and 1/4 cup of lime juice. Once the chicken was half cooked, I added some Taco seasoning to it and some crushed Jalapenos. I allowed the chicken to cook until the juices had dried up.
I used some Corn Salsa on top, along with some sour cream that had been mixed in with lemon juice and cilantro.
The topping was this amazing Ghost Pepper Salsa that I purchased on my recent trip to Texas. It is super super hot but tastes amazing. I am already planning how to recreate this as I only have one jar and it may not last too long.
Some fresh Avocados and crunchy Jalapenos completed the topping.