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2013-06-13 digital edition

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2013-06-13 / General Stories

From the Chef’s Corner

Chicken Tacos
by Chef Deedle

With gas prices as high as they are, working parents are spending more time at home eating their evening meals. They are a lot healthier, freshly made, and this one is even quick to prepare. This is one of our favorites.

Sauce:
1/3 cup light mayonnaise
1 tsp. ground cumin
2 Tbs. medium hot chipotle salsa or regular salsa

2 cups shredded cooked chicken or rotisserie deli chicken
½ cups med. hot chipotle salsa or regular salsa
12 taco shells
½ small head iceberg lettuce, cored and shredded
1-1 ½ cup shredded Monterrey Jack cheese or Cheddar cheese
1 cup cilantro leaves

For the sauce, mix mayonnaise, cumin, and 2 tablespoons of salsa in bowl.

Combine chicken and ½ cup salsa in a microwave-safe bowl. Microwave on high, stirring once, until hot, about 1 ½ minutes.

Fill taco shells with chicken mixture, lettuce, cheese and cilantro; drizzle with sauce.

Easy and economical, not to mention, Delicious!

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