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!