Super-Speedy Chicken Tacos
Ingredients
- 3 c. cabbage-slaw mix
- 1 c. shredded carrots
- 1 c. loosely packed fresh cilantro leaves
- 1¼ c. red or green salsa
- 1 can no-salt-added black beans
- ⅔ c. frozen corn
- ¼ tsp. ground cumin
- 2 c. shredded rotisserie-chicken breast meat
- 8 small taco-size whole-grain tortillas
Directions
- In large bowl, toss slaw mix with carrots, cilantro, and 3/4 cup salsa; set aside.
- In 3-quart saucepan, combine beans, corn, cumin, and 1/8 teaspoon each salt and pepper. Heat on medium 3 to 5 minutes or until hot, stirring occasionally. Gently stir in chicken.
- While bean mixture heats, wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm. Serve chicken mixture in tortillas topped with slaw mixture. Serve remaining slaw and salsa on the side.
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