This is an easy Mexican-style dinner for a perfect kid-friendly fiesta.
Chicken Tacos
Servings
4 Servings
Ingredients
- 3 cup shredded rotisserie chicken aobut a 3-pound chicken
- 1 15-ounce jar mild salsa, divided
- 2 tomatoes diced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoon chopped fresh cilantro
- 12 yellow corn taco shells
- 1 cup canned black beans rinsed and drained
- 1 avocado pitted, peeled and diced
- 2 cup shredded iceberg lettuce 1/2 head, rinsed and dried
- soy sour cream
Instructions
- 1 In a large saute pan over medium heat, cook shredded chicken with 1 cup salsa.
- 2 In a medium bowl, toss tomatoes with lime juice and cilantro.
- 3 To assemble tacos, lay out all 12 tacos on a work surface. Evenly distribute the chicken, then beans, then avocado, then lettuce and finally the tomato mixture among the tacos. Serve tacos with sides of non-dairy sour cream and the remaining salsa.
- Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) – BUY NOW
How do u shred chicken first roast a whole ckn or a few parts tops an bottoms then shred? How do u get chicken soft enough so it shreds
Usually you boil it in a flavored broth or sauce so it gets super soft and then put it back in the sauce once shredded. Whole chicken or boneless works.
thank u
us too!!! so happy you enJOYed!
Very good and easy.We like to try different taco fillings from just ground beef.
YAY! I am so happy Temirah and thanks for commenting.
I made the chicken tacos for dinner last night and everyone loved them! It was easy and delicious.