Chicken Salad Tacos (Rachel Ray)

By cmschnettler

Ingredients

• Toppings:
• 2 avocados, halved and mashed
• 1 lime
• Salt
• 1/2 cup sour cream
• 2 cloves garlic, grated or pasted
• 1 teaspoon ground cumin
• 2 plum tomatoes, seeded and finely chopped
• 1/2 red onion, finely chopped
• 1 large jalapeño pepper, top removed, seeded and finely chopped
• A small handful cilantro, finely chopped
• 1 rotisserie chicken, skin and bones removed and meat pulled into bite-sized pieces
• 8 flat-bottomed, hard-shell corn tacos
• 2 cups shredded cheddar, jack or pepper jack cheese
• Shredded Iceberg lettuce, thinly sliced radishes, pickled jalapeño slices

Details

Servings 8

Preparation

Step 1

Sprinkle salt over jalapeño pepper & garlic. Let flavors blend about 5 minutes. Add rest of ingredients. Place small amount cheese in bottom of each taco. Place in oven to warm tacos. Fill tacos with salad mixture & add toppings