Mexican Memphis Street Tacos

Mexican Memphis Street Tacos
with Rollicking Buckaroo Memphis Dry Rub

Serves: 4 | Prep Time: 20 min | Cook Time: 15 min

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Ingredients:

1 lb boneless chicken thighs, cut into strips

2 tbsp Rollicking Buckaroo Memphis Dry Rub

2 tbsp olive oil

Juice of 1 lime

8 small corn tortillas

1/2 cup diced red onion

1/2 cup chopped fresh cilantro

1/2 cup crumbled cotija cheese

1 avocado, diced

1/2 cup diced mango

1/2 jalapeño, thinly sliced (optional)

Lime wedges, for serving

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Directions:

In a bowl, toss chicken strips with olive oil, lime juice, and Memphis Dry Rub. Let marinate for at least 15 minutes.

Heat a skillet over medium-high. Cook the chicken for 6–8 minutes or until nicely browned and cooked through.

Warm tortillas in a dry skillet or on a grill.

Assemble tacos: layer chicken, red onion, mango, avocado, cotija, cilantro, and jalapeño.

Serve with lime wedges and a side of fun.