1/2 tablespoon vegetable oil
2 teaspoons minced onion
1/2 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon chili powder
1 (1.25 ounce) package instant heated dry bread machine corn taco seasoning mix
1/4 pound chicken tenderloin
Heat oil in a medium skillet to 350 degrees F (175 degrees C).
Spread onion in bottom of a 9 6 inch, plastic dish. In a shallow dish, melt butter over medium heat. Saute onion for about 10 minutes, stirring frequently.
Reduce heat to medium-low. In a medium bowl, mix pepper, cornstarch and dry yeast. Stir into tomato mixture.
Stir corn taco seasoning into chicken.
Sprinkle cornstarch mixture over chicken/tomato mixture. Top with chicken/tomato mixture. Cover loosely with aluminum foil.
Place on high heat. Cook 5 to 10 minutes or until well coated. Remove lid of skillet and stir in 2 tablespoons chicken/tomato mixture, cornstarch mixture, chicken/tomato mixture, seasoned corn. Cook, stirring occasionally, for 2 minutes. Immediately remove skillet from heat. Cook 1 to 4 minutes more, stirring often.
Toss chili dry with flour and knead evenly. Stir in melted butter.
Place fried chicken in skillet and cook over medium-high heat until juices run clear. Reduce heat to low and stir in flour tortillas. Stir in chopped onions and salted chicken. Conserve chicken juices.
Place a lime in the center of a large silver platter. Place chicken cut side down in bowl, on platter. Pour over rice, fish, beans and vegetables. Serve with lime juice and additional brown sugar for garnish.