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Crinkle Cut Chicken Tacos

with Grown in Idaho^® Super Crispy Crinkle Cut Fries

There’s a showdown brewing between Taco Tuesday and Fry Day, and any Grown in Idaho^® product you prefer is a good fit for this dustup. Keep your wits about you, though, because the moment this spiced-up chicken meets our Super Crispy Crinkle Cut Fries, they’re sure to become the law of the land on nearby plates.

26 minutes

Serves 6-8

Ingredients

1/2 bag (14 oz) Grown in Idaho^® Super Crispy Crinkle Cut Fries
1 lb chicken breast, diced
1/2 tsp paprika
1/2 tsp cumin, ground
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper, ground
1 tbsp cooking oil
2 c cheddar cheese, shredded
6-8 flour tortillas, 6 inch
1-2 c lettuce, shredded
1/2 c pickled jalapeños
Salsa, for topping
Sour cream, for topping

Directions

Prepare the fries according to package instructions.

AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.
While fries bake, heat a large skillet over medium high heat.
Add the oil followed by the chicken and all of the spices and salt.
Stir occasionally until chicken has fully cooked.
Add the fries to the pan and gently fold them into the chicken so that they are mixed evenly together and spread out in the pan.
Top with the cheese and bake for roughly 5 minutes, or until the cheese has melted.
Divide the fry and chicken mix between the tortillas.
Top with lettuce, salsa, pickled jalapeños, and sour cream.