Zesty Chili-Lime Chicken Taquitos with Jack Cheese and Roasted Corn, with Cool Avocado & Jalapeno Ranch Dipping Sauce

• Meat

  • 1 lb Chicken tenderloins, skinless boneless

• Produce

  • 1 Avocado, ripe
  • 1/2 cup Coriander, leaves
  • 1/2 cup Corn, frozen fire-roasted
  • 2 cloves Garlic
  • 2 Garlic cloves
  • 1 Jalapeno
  • 2 Lime, Zest of
  • 1 Lime, Juice of
  • 1 tsp Onion, granulated

• Condiments

  • 1 Avocado & jalapeno ranch dipping sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Chili powder
  • 1 Pinch Or two black pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 24 Corn tortillas

• Dairy

  • 1 cup Pepper jack cheese
  • 3/4 cup Sour cream

Found on thecozyapron.com

Description

Ingredients

• 1 pound skinless, boneless chicken tenderloins
• Canola oil (plus enough for shallow frying)
• 1 teaspoon chili powder
• ½ teaspoon salt
• Pinch or two black pepper
• Zest of 1 lime
• Juice of ½ lime (or whole lime, if not that juicy)
• 2 cloves garlic, pressed through garlic press
• 24 corn tortillas (I like to use Mission brand “super soft” variety)
• ½ cup frozen fire-roasted corn, thawed
• 1 cup shredded pepper-jack cheese
• ¼ cup chopped cilantro leaves
• Cool Avocado & Jalapeno Ranch Dipping Sauce (recipe below)
• 1 ripe avocado, roughly chopped
• 1 jalapeno, seeds and membrane removed, roughly chopped
• ¾ cup sour cream
• Zest of 1 lime
• Juice of ½ lime (or whole lime, if not that juicy)
• 2 garlic cloves
• 1 teaspoon granulated onion
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup cilantro leaves

Directions

• -Add the chicken tenderloins to a bowl, and add to them a drizzle of the oil, the chili powder, salt, black pepper, lime zest and juice, plus the garlic, and toss to combine; marinate the chicken for about 15-20 minutes.
• -Place all ingredients into the bowl of a food processor, and process until completely smooth and well combined; serve immediately, or store in covered container in fridge until ready to serve.