chicken tacos with spicy onion rings

Ingredients

1 1/4 pound(s) skinless, boneless chicken breast
1/4 cup(s) garlic-lime marinade
3/4 teaspoon(s) ancho chili powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 can(s) mexicorn (11-ounce) rinsed, drained
1/4 cup(s) fire-roasted salsa verde
1/4 cup(s) diced red onion
2 tablespoon(s) chopped fresh cilantro
1 tablespoon(s) fresh lime juice
1/2 cup(s) french-fried onion rings
8 yellow- and blue-corn taco shells
Shredded romaine lettuce for garnish
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Preparation

In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.
In a medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice, tossing to combine.
Prepare an outdoor grill or heat a stovetop grill pan over medium heat. Cook chicken 3 to 4 minutes per side until cooked through. Remove from grill.
Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 teaspoon chili powder; heat, stirring, until warm, about 3 minutes.
Cut chicken into 1/2-inch pieces. Fill each taco shell with chicken, dividing evenly. Top each with 2 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture. Garnish with lettuce.