Chicken Tacos

chicken tacos


2 cups cooked chicken — (boneless); chopped or shredded

6 scallions — sliced

1 teaspoon ground cumin

1 cup picante sauce — divided

12 taco shells warmed

1/2 head iceberg lettuce — shredded

1/2 cup Monterey jack cheese — (2 oz.); shredded


In a medium-sized saucepan, combine the chicken, scallions, cumin, and 3/4 cup picante sauce over low heat. Cook for 5 to 6 minutes, then spoon evenly into the taco shells.

Top with the lettuce, cheese, and remaining picante sauce.

Serve immediately.

NOTES : You can use these same ingredients to make a wrap. Just roll the mixture in 12 flour tortillas instead of the taco shells.

For a well rounded meal, serve with refried beans and fresh fruit.




photo credit – CC BY-NC by anjuli_ayer

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