Chicken Tacos with Peach Salsa

By garciamoss

Ingredients

• Salsa:
• 1 (15.25-ounce) can Del Monte Lite sliced peaches, drained and chopped
• 1 (4.25-ounce) can Old El Paso green chilies chopped, drained
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh-squeezed lime juice
• 1/4 teaspoon Tabasco pepper sauce
• Tacos:
• 8 corn, flour or whole wheat tortillas, slightly warmed
• 1 (5-ounce) can Hormel Premium chicken breast, drained and flaked
• Finely shredded green cabbage, optional
• Shredded low-fat Monterey Jack cheese, optional
• Lime wedges, optional

Preparation

Step 1

To prepare salsa, in medium bowl combine chopped peaches, green chilies, red onion, parsley, lime juice and Tabasco sauce. Cover and refrigerate until ready to serve.
To prepare tacos, fill tortillas with flaked chicken; top with peach salsa. Serve with shredded cabbage and cheese if desired. Garnish with lime wedges if desired.