Chicken Ranchero Tacos

🥘 Ingredients

• Roma tomato
  2 unit
• Southwest seasoning
  2 tbsp
• ancho chili powder
  1 tsp
• butter
  2 tbsp
• chicken breast strips
  20 oz
• cilantro
  ½ ounce
• corn on the cob
  2 unit
• flour tortillas
  12 unit
• lime
  2 unit
• pepper
• salt
• shallot
  1 unit
• sour cream
  4 tbsp
• vegetable oil
  4 tsp

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Slice kernels from corn on the cob and discard the cobs. Dice Roma tomato . Halve, peel, and mince shallot . Zest and quarter lime (quarter both limes for 4 servings). Roughly chop cilantro leaves and stems.

   corn on the cob: 2 unit, Roma tomato: 2 unit, shallot: 1 unit, lime: 2 unit, cilantro: ½ ounce
2. 

   2

   Heat a drizzle of vegetable oil and butter in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until tender and lightly charred, ⏱️ 4-6 minutes . Season with salt and pepper . Turn off heat; transfer to a medium bowl . Wipe out pan.

   vegetable oil: 4 tsp, butter: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, in a small bowl, combine sour cream and lime zest. Add water, 1 tsp at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 4 tbsp
4. 

   4

   Pat chicken breast strips dry with paper towels. Season all over with salt, pepper, and Southwest seasoning . Sprinkle with 1/4 tsp ancho chili powder (1/2 tsp for 4 servings; we sent more). Heat a drizzle of oil in the pan used for corn over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 4-6 minutes .

   chicken breast strips: 20 oz, Southwest seasoning: 2 tbsp, ancho chili powder: 1 tsp
5. 

   5

   To the bowl with corn, stir in the tomato, cilantro, and a few pinches of shallot (add as much or as little as you like). Taste and add lime juice, salt, and pepper. For a smoky kick, add a pinch of the remaining ancho chili powder.
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide the warmed tortillas between plates and fill with chicken, corn salsa, and crema. Serve with remaining lime wedges on the side.

   flour tortillas: 12 unit