| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Chicken, Sandwiches |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Thick 'n chunky salsa |
| 1/2 |
c |
Chopped green bell pepper |
| 1/3 |
c |
Chopped fresh cilantro |
| 8 |
oz |
Crushed pineapple in unsweetened juice; drained |
| 1/2 |
c |
Shredded coconut |
| 12 |
|
Taco shells |
| 2 |
c |
Diced cooked chicken |
| 1/2 |
c |
Taco sauce |
| 1 |
|
Peeled pitted avocado; sliced |
| 2/3 |
c |
Shredded Swiss cheese |
| 2 |
c |
Chopped lettuce |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
SALSA
TACOS
Heat oven to 350 degrees. In medium bowl, combine all salsa ingredients;
mix well. Refrigerate until serving time. Place coconut in pie pan. Bake at
350 degrees for 6 to 10 minutes or until golden brown, stirring once or
twice. Arrange taco shells on ungreased cookie sheet. Bake at 350 degrees
for 5 to 7 minutes or until warm. Meanwhile, in medium saucepan, combine
chicken and taco sauce; mix well. Cook over medium heat for 4 to 6 minutes
or until thoroughly heated, stirring occasionally. (To heat in microwave
oven, combine chicken and taco sauce in medium microwave-save bowl.
Microwave on high for 4 to 6 minutes or until thoroughly heated, stirring
once halfway through cooking) Spoon chicken mixture into each taco shell.
Top with avocado, cheese, lettuce and sour cream. Sprinkle with coconut.
Serve with salsa. Makes 12 tacos. Recipe from Tracy Bodek; Fairfax,
California. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Quick &
Easy Bake-Off; 38th Contest Cookbook. Lynn's notes: Made this 3-10-98; used
ready-baked chicken from the deli. Served this with Creamy Herbed Corn.
Terrific recipe!
Recipe by: Quick & Easy Bake Off
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Mar 11, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”