Chicken Ranchero Tacos

🥘 Ingredients

• ancho chili powder
  1 tsp
• butter
  2 tbsp
• chicken breast strips
  8 oz
• cilantro
  1 handful
• corn on the cob
  2 ears
• flour tortillas
  4 pieces
• lime
  1 unit
• roma tomato
  1 unit
• shallot
  1 unit
• sour cream
  2 tbsp
• southwest seasoning
  1 packet
• vegetable oil
  2 tbsp

🍳 Cookware

• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Slice corn kernels off cob; discard cob. Dice roma tomato . Halve, peel, and mince shallot . Zest and quarter lime . Roughly chop cilantro .

   roma tomato: 1 unit, shallot: 1 unit, lime: 1 unit, cilantro: 1 handful
2. 

   2

   Heat a drizzle of vegetable oil and 1 tbsp butter in a large pan over medium-high heat. Add corn on the cob and cook, stirring occasionally, until tender and lightly charred ⏱️ 5 minutes . If corn begins to pop, cover pan. Season with salt and pepper. Turn off heat; transfer to a medium bowl . Wipe out pan.

   vegetable oil: 2 tbsp, butter: 2 tbsp, corn on the cob: 2 ears
3. 

   3

   Meanwhile, in a small bowl , combine sour cream and lime zest. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp
4. 

   4

   Pat chicken breast strips dry with paper towels; season all over with salt, pepper, and southwest seasoning . Sprinkle with ¼ tsp ancho chili powder . Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes .

   chicken breast strips: 8 oz, southwest seasoning: 1 packet, ancho chili powder: 1 tsp
5. 

   5

   To bowl with corn, stir in tomato, cilantro, and a few pinches of shallot. Taste and add lime juice, salt, and pepper. For a smoky kick, add a pinch of remaining ancho chili powder.
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Divide warmed tortillas between plates and fill with chicken, corn salsa, and crema. Serve with remaining lime wedges on the side.

   flour tortillas: 4 pieces