Three Sisters Chicken Tacos
Squash and Corn
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oven to 375ºF (190°C). Toss squash cubes and corn kernels in olive oil and spices. Spread on a sheet pan lined with parchment. Roast for about 20 minutes until golden and squash is soft. Remove from oven.
In a small bowl, combine chili powder, cumin, paprika, oregano, 1 teaspoon salt and ½ teaspoon pepper. Season chicken with chili powder mixture.
Heat canola oil in a large skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165ºF (74°C), about 4-5 minutes per side. Let cool before cutting into bite-size pieces.
Using a food processor, blend the refried bean ingredients to desired consistency. Place in a bowl and set aside.
Make an assembly line of all the components of your tacos, squash and corn, chicken, refried beans, tortillas and a selection of the suggested garnishes. Take a taco shell and fill it with the ingredients of your choice. Suggested order is as follows: Taco, refried beans, chicken pieces, corn and squash, and finish off with garnishes
|Per Per 1 serving (274 g) serving||Amount|
|Saturated Fat||5 g|
|Per Per 1 serving (274 g) serving||% Daily Value|