These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add something special.

Ingredients

6 serv.

onion↗1
chopped
oil3 tablespoons
tomato sauce↗8 ounces
pickled jalapeno peppers↗2
rinsed, seeded, and chopped
salt↗1⁄4 teaspoon
cooked chicken↗2 cups
chopped
(6 inch) corn tortillas↗12
guacamole2 cups
sour cream↗1⁄2 cup

Step-by-step instructions

1
Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
2
In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App