Crispy Street Corn Chicken Tacos

Ingredients

• 1 pouch Royal Mexican Style Street Corn Rice
• 2 chicken breasts
• Salt, to taste
• ½ packet taco seasoning
• 1 cup shredded Monterey Jack cheese
• 8 small tortillas
• Oil or butter, for brushing

To Finish:

• Crema
• Fresh lime juice
• Chopped cilantro

Preparation

1. Preheat oven to 425°F (220°C).
2. Pat the chicken breasts dry and season lightly with salt on both sides. Sprinkle with ½ packet taco seasoning and rub it in evenly.
3. Heat a pan with a little oil and cook the chicken for 5–7 minutes per side, or until fully cooked.
4. While the chicken cooks, heat the pouch of Royal Mexican Style Street Corn Rice according to package directions. Fluff and set aside.
5. Shred the cooked chicken using two forks or an electric mixer.
6. Lay the tortillas flat on a clean baking sheet.
7. On one half of each tortilla, add a spoonful of street corn rice, shredded chicken, and a generous sprinkle of cheese.
8. Fold the tortillas over to close.
9. Lightly brush the tops with oil or melted butter.
10. Place another baking sheet on top to gently press the tacos.
11. Bake for 10–12 minutes, then remove the top sheet, carefully flip the tacos, and bake for another 5–7 minutes, until golden and crispy on both sides.
12. Drizzle with crema, squeeze fresh lime juice over the top, and finish with chopped cilantro.
13. Serve immediately while hot and crispy.

Golden, cheesy tacos bursting with smoky, street-style flavor.

(Authentic Royal)