If you’re
looking for a lighter take on traditional tacos this recipe is perfect. These tacos are fresh and easy to make. Make
them for dinner and take the leftovers for lunch the next day. Enjoy!
Ingredients
1 cup cooked
shredded chicken (I used rotisserie chicken)
1 can
corn, drained
1/3
onion, chopped
½ avocado,
sliced
Lime wedge
Tortilla
shells
Sour cream
– optional
Jalapeno
slices- optional
For
the Pico de Gallo
4 roma
tomatoes, diced
½ yellow
onion, diced
Juice from
1/3 lime
Chopped
cilantro – I used 5 leaves which measured 2 generous tablespoons
Directions:
For the Pico de gallo: Mix all ingredients together,
cover and let sit in refrigerator an hour. Top tacos with Pico de Gallo
Tacos: Sauté corn and diced onion over
medium heat until slightly brown. Warm
up tortillas and chicken if desired.
Place chicken on shells and top with corn, onion, jalapeno and avocado
slices. Serve with Pico de Gallo and
lime wedge.
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