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chicken-tacos

Chicken Tacos

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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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