Chicken Tacos with Salsa Verde Cream2/3 c light sour cream
2 T green chiles, diced (from the can)
2 T cilantro (fresh)
1/4 t salt
a dash of something spicy, like pepper paste or cayenne or something
12 taco shells, warmed
4 c shredded chicken breast (cooked)
1/2 c shredded lettuce
2 tomatoes, chopped
- Stick the taco shells in the oven while you prepare the salsa verde cream.
- Combine the sour cream, chiles, cilantro, salt, and pepper paste (or whatever you're using for a hint of heat) in a small bowl.
- Fill shells with equal amounts of chicken, lettuce, and tomatoes. Top each with 2 T of sour cream mixture.
**One more thing-- this is a light recipe, not like many of my Mexican recipes! Like I said, it's a weeknight recipe.
***And if you live in Houston or San Antonio area, go to HEB and buy the seasoned, cooked, shredded chicken in the meat section. It's perfect for this or enchiladas or whatever.
And now for the winner of the giveaway-- #38 Susana! Susana, I'll e-mail you and send your goodies before the week is over! I hope you enjoy them. As for the rest of you, stay tuned for more quilting, more Mexican recipes, and possibly more Mexican vanilla.