Tuesday, May 8, 2018

Roasted Chicken Taco with Champagne Mango & Tomatillo Cream


2 cups, Shredded chicken, (Gluten free roasted chicken, cooked)
1 small can, Green chilies
¼ cup Salsa
¼ cup, Scallions, chopped
1 teaspoon, fresh lime juice
Salt & Pepper, to taste
Ground Cayenne pepper, to taste

Champagne mango, peeled & sliced (Or other variety of mango, if desired)

In a large bowl combine chicken, chilies, salsa and mix well. Add scallions, lime juice, salt, pepper & cayenne pepper to taste.
1 Pack, Gluten Free White Corn Street Tortilla Shells

Tomatillo Cream

2 tsp Tomatillo salsa
3 tsp Sour Cream
¼ tsp Fresh lime juice
Salt & Pepper to Taste
In a small bowl, combine guacamole, sour cream, lime, salt & pepper to taste. Set aside.


** Heat Street Tortillas in skillet over low heat until warm. Fill shells with chicken mixture. Top each taco with a mango slice & 1 teaspoon of avocado cream. Garnish with additional scallions or cilantro if desired. Serve & enjoy!



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