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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 695 calories
  • 35 min
  • 4 servings

Ingredients

  • ½ (8 oz) block cheddar cheese
  • 1 ½ lb chicken breasts, boneless skinless
  • 1 small bunch cilantro
  • 2 cups frozen corn
  • 1 pint grape tomatoes
  • 2 limes
  • ⅔ cup plain Greek yogurt
  • 1 medium red onion
  • 12 small corn tortillas
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • garlic powder
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Preheat a skillet over medium-high heat.
  3. While the skillet heats up, pat chicken dry with paper towels and place on a cutting board. Cut chicken into bite sized cubes.
    • 1 ½ lb chicken breasts, boneless skinless
  4. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and season with spices. Stir-fry until golden brown and cooked through, 4-5 minutes. Remove from heat.
    • 2 tbsp extra virgin olive oil
    • 4 tsp chili powder
    • 4 tsp cumin
    • 2 tsp garlic powder
    • 1 tsp salt
  5. Meanwhile, warm tortillas in another skillet, oven, or microwave (optional), 15-30 seconds.
    • 12 small corn tortillas
  6. Coarsely grate cheddar.
    • ½ (8 oz) block cheddar cheese
  7. Coat a large sheet pan with a thin layer of oil to prevent sticking.
    • 2 tsp extra virgin olive oil
  8. Fill tortillas with chicken and cheese. Roll tightly and place seam-side down on the sheet pan. Place in the oven and bake until golden and crispy, 10-12 minutes.
  9. Meanwhile, wash and dry the fresh produce.
    • 1 pint grape tomatoes
    • 1 small bunch cilantro
    • 2 limes
  10. Place corn in a colander and run under cold water to thaw. Pat dry with paper towels and transfer to a large bowl.
    • 2 cups frozen corn
  11. Using a clean cutting board, halve tomatoes. Peel and small dice onion. Shave cilantro leaves off the stems; discard stems and mince leaves. Add everything to the bowl with the corn.
    • 1 medium red onion
  12. Juice one lime into the bowl with the corn, season with salt, and toss to combine the salad.
    • ½ tsp salt
  13. Juice the other lime into a medium bowl, add yogurt, and whisk to combine the crema.
    • ⅔ cup plain Greek yogurt
  14. To serve, divide taquitos between plates, top with pico de gallo salad, and drizzle with yogurt crema. Enjoy!

Nutrition per Serving

Calories
695
Fat
27g
Net Carbs
50g
Protein
58g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork