Crisp taco shells are stuffed with rotisserie chicken and then sandwiched inside flour tortillas slathered with guacamole in this fun spin on taco night. You get crunchy, creamy, and spicy all in one bite.
Ingredients
2 medium
avocados
1/4 cup
chopped fresh cilantro leaves
1 to 2 Tbs. chopped jalapeño
1 medium clove garlic, sliced
Kosher salt
2-1/2 cups shredded rotisserie chicken (10 to 12 oz.)
1/3 cup jarred tomato salsa
8 medium (6-inch) flour tortillas
8 crunchy corn taco shells
1 cup grated Cheddar
1-1/2 cups shredded romaine lettuce
1 cup chopped cherry tomatoes
Preparation
Cut the avocados in half, remove the pits, and scoop out the
flesh. Put the flesh in a medium bowl. Mound the cilantro, jalapeño, and garlic
on a cutting board. Sprinkle with a pinch or two of salt, and chop until finely
minced. Mash the cilantro mixture into the avocado with a fork until mostly
smooth. Cover with plastic wrap and set aside.
Combine the chicken and salsa in a medium skillet, and cook
over medium heat, stirring frequently, until heated through, about 5 minutes.
Alternatively, heat in a microwave on high for 2 minutes.
Spread the guacamole evenly on the flour tortillas. Place a
hard taco shell in the center of each flour tortilla and fill with the chicken,
cheese, lettuce, and tomato. Bring the sides of the guacamole-covered flour
tortillas up and press gently to adhere to the crisp taco shells. Serve
immediately. Alternatively, assemble at the table.
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