Chicken Soft Tacos with Pickled Beet Salsa


Prep time: 25 minutes Servings: 4

1/3 cup sour cream

1 tablespoon jalapeno mustard

4 soft flour tortillas (6 inches)

2 cups fresh arugula

2 cups chopped cooked rotisserie chicken

(hot or cold)

1/4 cup crumbled queso fresco cheese

Pickled Beet Salsa:

1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets 2 tablespoon­s chopped red onion 2 tablespoon­s coarsely chopped fresh cilantro leaves

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground black pepper


To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.In small bowl, stir together sour cream and mustard; set aside.

On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over. ■

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