These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add something special.
Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
2
In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.
Yum yum yum!!
I admit that I did make a few alterations...I used the remnants of a jar of salsa for the tomato sauce,adding a little water to let it down.I cut back back on the jalapeno a little,as the salsa was an extra hot one,and I didn't want to over do it,and I used ready made taco shells.
These went down an absolute storm...the chicken was perfectly spiced and the guacamole and sour cream complimented beautifully.
I am absolutely making these again...thank you for posting such a quick and wonderfully tasty recipe!!
Made for PRMR.
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I loved these...I knew they were destined to be good when I saw the pickled jalapeno in the ingredients list-one of my favorite flavors to season with! We served them on both grilled corn and flour tortillas-IMO the corn tortillas really complimented the chicken filling. Thanks for posting- will now be keeping 8 oz cans of tomato sauce in the pantry as a staple:)
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