Ingredients
-
1
-
3
-
8
-
2
-
1/4
-
2
-
12
-
2
-
1/2
-
-
-
-
-
-
Directions
Mexican Flag Tacos, 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., We found this recipe while looking for a recipe for a Spanish class project. It’s become one of our favorite dishes. It’s so good!, Yum yum yum!! I admit that I did make a few alterations…used the remnants of a jar of salsa for the tomato sauce, adding a little water to let it down.I cut back back on the jalapeno a little, as the salsa was an extra hot one, and I didn’t want to over do it, and used ready made taco shells. These went down an absolute storm…the chicken was perfectly spiced and the guacamole and sour cream complimented beautifully. I am absolutely making these again…thank you for posting such a quick and wonderfully tasty recipe!! Made for PRMR.
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Steps
|
1
Done
|
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
Done
|
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. |
