1. In medium bowl, toss chicken with marinade, 1/2 t of the chili powder, salt and pepper. 2. In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine. 3. Prepare an outdoor grill or heat a stovetop grill pan over medium heat. 4. Cook chicken 3-4 minutes per side until cooked through. 5. Remove from grill. 6. Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 t chili powder, heat, stirring, until warm, about 3 minutes. 7. Cut chicken into 1/2-inch pieces. 8. Fill each taco shell with chicken, dividing evenly. 9. Top each with 2 T of the corn mixture and 2 T of the onion ring mixture. 10. Garnish with lettuce. ---------------------------------------------------------------------------
Nutrition
Ingredients
