Kick the lunchtime standard up a notch with the southwestern flavors of lime, cilantro, and ancho chile, along with onion, avocado, and roasted corn.
Vegetable oil -- 4 fl oz
Chicken breast fillets, skinless, boneless, diced -- 2 lb
Lime juice, fresh -- 2 fl oz
Red onions, julienne -- 6 oz
Whole kernel corn, canned, drained -- 20 oz
Avocados, whole -- 3 ea
Minor’s® Sautéed Vegetable Base (Mirepoix) No Added MSG* Gluten Free -- 3 oz
Minor’s Ancho Flavor Concentrate Gluten Free -- 6 oz
Cilantro, fresh, chopped -- 1 cup
Corn tortilla, 6-inch -- 12 ea
Heat 2 fl oz of the vegetable oil in a large sauté pan over medium heat, add chicken and sauté until browned and cooked through, remove and chill.
Toss the lime juice and red onion together, chill and allow to marinate.
Heat remaining vegetable oil in a large sauté pan and cook corn until browned; chill and mix with the chicken and half of the red onions.
Cut the avocados in half, remove pit, and scoop out the flesh. Mash together with the Vegetable Base (Mirepoix) and Ancho Flavor Concentrate.
Combine the chicken and avocado mixture and add 3/4 cup cilantro; mix well and refrigerate.
Fry the tortillas until crisp.
Place 3/4 cup chicken salad on each tortilla; top with the remaining red onions and cilantro.
*No added MSG other than that which is naturally occurring in the yeast extract