Too hot to cook? Make these Easy Summertime Chicken Tacos for something quick to make and cooler to eat!
Servings*: 2 soft corn tacos per person
8 thin corn tortillas, fresh or thawed
8 oz. grilled chicken breast strips “bite-size”
1 small bunch green onions, sliced
1/4 small red pepper, sliced thin and chopped into 1 inch pieces
1 cup shredded romaine lettuce
2 Tbsp. light soft cream cheese
2 Tbsp. light sour cream
1/2 tsp. taco seasoning
1/2 cup salsa for serving on the side
For Mexican Spread:
In a small bowl, using a small whisk, mix together thoroughly the Soft Cream Cheese, Sour Cream and taco seasoning.
On a plate assemble the Chicken Soft Tacos:
Using a silicone spatula carefully cover 1-1/2 tsp. of Mexican Spread on each corn tortilla. Put 2 corn tortillas together by layering with spread on one side and not on the other side. There should be Mexican Spread in between the corn tortilla layers and on top, but no spread on the bottom of the soft taco. Next, top with pre-cooked “bite-size” chicken breast meat, red pepper pieces and shredded lettuce. Then top with a sprinkle or two of chopped green onion. Roll and thread with a toothpick or two. I used a plastic cocktail sword.
Repeat the above process for the other 3 Chicken Soft Tacos.
Karen’s Serving Suggestion: Serve immediately with 6-7 baked blue corn tortilla chips and a 1/4 cup side of salsa on one plate to share or 2 separate serving plates. A couple of sliced lime wedges can be put on plates for a hint-of-lime. Also, a 1/4 cup serving of fresh sliced chilled strawberries, watermelon or applesauce can be served with these Easy Summertime Chicken Tacos, but not absolutely necessary.
*Servings can be increased up to 6 for a 2 dozen package of fresh or thawed thin corn tortillas.
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