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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos from Judy Frakes of Blair, Nebraska. Kick up the heat a notch or two by using medium or hot salsa. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1/4 cup chopped onion |
1/4 teaspoon ground cumin |
1 tablespoon butter |
1/4 cup chopped pecans |
3 tablespoons sour cream |
4 flour tortillas (10 inches), warmed |
1 cup (4 ounces) shredded cheddar cheese |
1 cup salsa |
shredded lettuce, optional |
Directions:
1. In a large skillet, cook chicken, onion and cumin over medium heat in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; layer with cheese, salsa and lettuce if desired. Roll up. Yield: 4 servings.
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