| In a little more than 10 minutes, you can enjoy Mexican at home. |
1/3 cup light mayonnaise
1 tsp ground cumin
2 Tbsp medium-heat chipotle salsa or regular salsa
2 cups shredded cooked chicken
1/2 cup medium-heat chipotle salsa or regular salsa
12 taco shells
1/2 small head iceberg lettuce, cored and shredded
4 oz (1 cup) shredded Cheddar or Monterey Jack cheese
1 cup cilantro leaves
1 tsp ground cumin
2 Tbsp medium-heat chipotle salsa or regular salsa
2 cups shredded cooked chicken
1/2 cup medium-heat chipotle salsa or regular salsa
12 taco shells
1/2 small head iceberg lettuce, cored and shredded
4 oz (1 cup) shredded Cheddar or Monterey Jack cheese
1 cup cilantro leaves
For the sauce, mix mayonnaise, cumin and 2 tablespoons of salsa in a
small bowl.
For the taco filling, combine chicken and 1/2 cup of salsa in a
microwave-safe bowl. Microwave on high, stirring once, until hot,
about 1 1/2 minutes.
Fill taco shells with chicken mixture, lettuce, cheese and cilantro, and
drizzle with the sauce.
small bowl.
For the taco filling, combine chicken and 1/2 cup of salsa in a
microwave-safe bowl. Microwave on high, stirring once, until hot,
about 1 1/2 minutes.
Fill taco shells with chicken mixture, lettuce, cheese and cilantro, and
drizzle with the sauce.
| The Main Courses Chef presents ... Chicken Tacos at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
