This is a sponsored post written by me on behalf of Tyson Foods, Inc., Circle Foods LLC, and Pinnacle Foods Group LLC. All opinions and text are entirely my own.
Grilled chicken seasoned to perfection and place on fresh flour tortilla shells. Â Piled on with pinto beans, buttery grilled corn, tomatoes, lettuce, sour cream, feta cheese and a silky smooth seasoned avocado cream.
I cannot say enough good things about this chicken dish. Itâ€™s seriously one of the best dinners Iâ€™ve ever made and thatâ€™s saying something. It’s hard to pick which is my favorite part. Â Maybe it’s the shredded, seasoned chicken or maybe it’s the avocado cream sauce. Â One thing I know for sure; the house smells amazing — and if you’re anything like me, it’ll be hard to keep from eating a taco or two before they make it to the table.
It’s nights like tonight that I wish dinner was this convenient every night. Â Tacos are a huge part of our family meals and it makes sense that they are both simple yet flavorful and satisfying. Â I’ve loved these tacos since the first time I’ve made them and I know you will, too.
My favorite way to devour tacos is with grilled chicken and flour tortillas.
But these arenâ€™t just any tacos, these are fresh, naturally delicious flour tortillas made with no preservatives from TortillaLandÂ® found in the refrigerated section at WalmartÂ®. Â The tortillas take 30 seconds a side to cook then getÂ hung on the oven rungs to form a perfectly shaped shell to hold all the fixings.
This recipe starts with simple and convenient TysonÂ® Grilled & ReadyÂ® ChickenÂ and features a simple seasoning to compliment the flavor that will go a long way.Â WithÂ TysonÂ® Grilled & ReadyÂ® Chicken, the familyÂ can have the best of both worlds — delicious and healthy protein filled meals that are good forÂ everyone.
Â Let’s not forget about the avocado cream. It’s such a simple recipe and will quickly become a favorite. Â It starts with a whole avocado that gets blended with fresh lime juice, olive oil and robust, full-flavoredÂ Wish-BoneÂ® Italian Dressing. Â The dressing has no high fructose corn syrup and is packed full of herbs, seasonings and flavor for an extra zest boost of flavor. Â You will be amazed at how much flavor it adds to such an otherwise simple cream dressing.
Perhaps one of the best pleasures in life is to experience a dinner that can be made out of simple, everyday ingredients. Â There are plenty of different ways tacos can be prepared yet this dish manages to make it to the menu a few times a month.
What are your favorite tacos combinations for the summer? Â Help celebrate #SummerGoodness with fresh new flavors the whole family will love.
Grilled chicken seasoned to perfection, shredded and place on fresh flour tortilla shells. Piled on with pinto beans, buttery grilled corn, tomatoes, lettuce, sour cream, feta cheese and a silky smooth seasoned avocado cream.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 15 slices TysonÂ® Grilled & ReadyÂ® Chicken Breast Slices
- 1/2 cup water
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 + 1/2 tablespoons Wish-BoneÂ® Italian Dressing
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup corn
- 1 tablespoon butter
- 1/4 teaspoon sea salt
- 1 can pinto beans
- Sour Cream
- 1 large tomato, diced
- 1/3 cup Feta cheese
- 5-6 TortillaLandÂ® Flour Tortillas
- Lettuce, shredded
- Avocado Cream
- 1 medium avocado, peeled and pitted
- 1/2 tablespoons + 2 teaspoon fresh lime juice
- 1 + 1/2 tablespoons olive oil
- 1 tablespoon Wish-BoneÂ® Italian Dressing
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
In a medium skillet set over medium heat, arrange about 15 slices chicken into the skillet. Add 1/2 cup of water and place lid on top. Cook for 7-8 minutes then uncover and stir in 1 teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 2 + 1/2 tablespoons Italian dressing. Shred chicken and let the it soak in liquid Cooking for another 5 minutes, uncovered.
Boil corn on stove top according to directions. Once cooked, drain water then return to stove top with butter. Turn heat up to medium-high and cook until golden brown.
To make the avocado cream, slice, peel and pit the avocado. Place in blender with 1/2 tablespoons + 2 teaspoon fresh lime juice, 1 + 1/2 tablespoons olive oil, 1 tablespoon Wish-BoneÂ® Italian Dressing, 1/8 teaspoon sea salt and 1/8 teaspoon black pepper then blend until smooth; set aside.
In a large skillet, cook TortillaLandÂ® Flour Tortillas according to package directions. Once done, hang them draping over oven prongs to shape, if desired.
Drain beans and wash a few times then place in small pot with 1/2 cup water over medium low heat for 10 minutes, stirring occasionally. Dice tomato and chop lettuce; set aside. Shred chicken with fork; set aside.
To assemble; spread chopped lettuce on top of tortilla shell. Spread avocado cream on top followed with shredded chicken, pinto beans, diced tomatoes, corn, sour cream and feta cheese.