Tacos for Two
serves 2
(recipe found in Self Magazine September 2011)
1 tsp olive oil
1 package (9 oz) Perdue Short cuts Carved Chicken Breast Strips Grilled (I used our leftover chicken from the grill)
1 clove of garlic
1/2 cup salsa
4 whole grain taco shells
1/2 cup shredded taco cheese
1 jalapeno chile, chopped
In a medium skillet, saute bell pepper in oil until soft, about 6 minutes.
Add chicken, garlic, salsa, salt and pepper; cook stirring, until heated through.
Stuff taco shelled with chicken mixture, cheese and jalapeno, if desired.
Karl's reaction: "All I taste is cilantro. I think I just like your normal ground beef tacos. It's good, but I like normal tacos."
My take: "I obviously didn't follow the recipe. I added cilantro and some chili beans. I did find myself missing taco meat."
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