Try this tasty chicken street taco recipe that makes enough for a crowd! | Red Gold

Preheat oven to 200o F. Line a baking sheet with foil for easy clean up and set aside. Heat olive oil in a medium skillet. Add onion and garlic, cook for 2-3 minutes until onions are beginning to soften. Season with salt and pepper. Add the diced tomatoes and green chilies. Bring to a gentle simmer and cook about 3-4 minutes to reduce the liquid. Remove from heat, add the fresh lime juice. In a large bowl add the shredded chicken, beans, fresh chopped cilantro, the tomato mixture and shredded cheese. Mix gently with a rubber spatula until thoroughly combined. In 12-inch skillet heat 2 tablespoons olive oil over medium heat. Place 1 rounded tablespoon of chicken filling on 1/2 of a tortilla and flatten so that it covers out to the edges. Place 4 tortillas in the skillet and allow to heat for about 15 seconds to soften. Fold tortilla in half covering filling, press top down firmly. Fry until golden brown (1-2 minutes), flip over and fry other side another 1-2 minutes. Remove from skillet and place on foil lined baking tray. Sprinkle lightly with salt and place in warm oven. Continue until all the filling is gone (makes about 36 tacos). Transfer tacos to a serving platter and enjoy with a side of your favorite Red Gold Salsa! Cook's Note: The filling can be held in the refrigerator for up to 3 days if you want to make some tacos right away and some for a day or 2 later!