Street Tacos

20 minutesServes 4
Chicken Street Tacos


  • 2 tbsp olive oil
  • 24 oz chicken breast strips
  • 1 pkg Siete Taco Seasoning
  • 16 oz Street Taco Veggie Kit
  • 6 oz Queso Campesino Cotija Cheese
  • 9.17 oz pkg La Tortilla Factory Street Style White Corn Tortillas
  • 1 lb Street Corn with Chile
  • Lime Butter Steamer Bag


Heat the oil in a large skillet over medium-high heat. Cook the chicken in the skillet, turning occasionally to brown all sides, 6-8 minutes. Add 1/3 cup water and the Siete Taco Seasoning. Reduce the heat to medium-low and simmer for 2-3 minutes, stirring often until thickened.

While the chicken is cooking, cut the limes into quarters, chop the cilantro from the veggie kit and crumble the cotija cheese. Place each ingredient separately into small bowls and set aside.

Microwave the corn steamer bag for 2-3 minutes, checking for tenderness and heating for 1-2 minutes more if additional cooking is needed. Let the bag sit in the microwave for 1 minute before removing. Caution, steamer bag will be hot and may release steam when opened.

While corn is microwaving, heat a cast-iron skillet over medium heat and heat desired amount of tortillas one at a time, about 30 seconds per side. Wrap the tortillas in foil to keep warm.

To make tacos: Place a tortilla on a plate. Add a spoonful of chicken and top with cilantro, onion, radish and cotija. Squeeze the lime over the filling. Serve with corn on the side.