Ranch Chicken Corn Tacos

Instructions

1. 1

   Use purchased ready-to-eat soft flour tortillas, approximately 20 cm across and 40 g each; serve them straight from the package. Measure the frozen corn, shred the lettuce, dice the tomato and grate the cheddar. Keep these toppings cold.

2. 2

   Cut the raw boneless, skinless chicken breast into small pieces approximately 1 cm thick. Season with the paprika, garlic powder and salt.

3. 3

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the chicken in an even layer and cook for 2 minutes. Reduce to medium and cook for another 5 minutes, stirring frequently.

4. 4

   Add the frozen corn and cook over medium heat for 4 minutes, stirring, until hot. Check several of the thickest chicken pieces with a food thermometer: they must reach 165°F/74°C; continue cooking if necessary. Keep the skillet uncovered throughout, and add no water.

5. 5

   Turn off the heat and stir in the ranch dressing until it coats the chicken and corn. Spend about 2 minutes dividing the filling among the 8 ready-to-eat tortillas and adding the cold lettuce, tomato and cheddar. Serve 2 generously filled tacos per person.