Smoky Chicken Tacos/Scoops
After I assembled the tacos for my husband, I put some Baked Tostitos Scoops on the side and handed off the plate. He LOVED the tacos and wanted another before I had even finished making my plate. When I carried his plate to the kitchen, I noticed some of the meat had fallen into one of the scoops and a lightbulb went off.
I quickly put some of the chicken mixture into one of the scoops, topped it with salsa verde and sour cream and had a quick taste test. And I just about died and went to heaven. It was THAT GOOD.
Try it! You won't be disappointed!
Featured Pinch Tips Video
I love finding new appetizers to share with my friends, and this one is a real find. Tasting this during the preparation made me wonder if it might be a little too spicy for my taste. When I was through, though, the flavors had melded together to form a perfectly scrumptious little bite!
[Read more about this recipe in Janet's Notebook!]
- 2 c
- shredded chicken
- 1-2 tsp
- extra virgin olive oil
- 3/4 tsp
- chipotle chili powder
- 1/2 tsp
- ground cumin
- lime juice
- onion slices, to taste
- jalapeno slices, to taste
- salsa verde
- white corn tortillas or tortilla cups
- sour cream
1In a small skillet, to this you should add a little bit of EVOO (about 1-2 teaspoons), about 3/4 teaspoon Chipotle chili powder, 1/2 teaspoon ground cumin, a splash of lime juice, onion slices and jalapeno slices to taste.
2Toss the ingredients together until the chicken is covered in spices and is incorporated with the onion and jalapeno slices.
3Fry over medium heat until heated thoroughly and onions are translucent (about 8-10 minutes). Then it’s time for assembly!
4Spoon into tortilla scoops or into white corn tortillas (if you prefer tacos to scoops). Top with sour cream and enjoy!