Tami B.
Yield: 6-8 servings
**I wasn't convinced when I was first showed this recipe, but my Mom had tried it, and insisted we all try it...it was amazing! Such a surprisingly good flavor.
2 lbs. chicken, diced and pan-fried with cumin, garlic salt,
etc.
Corn or flour tortillas
2 ripe avocados
3 TB fresh lime juice
4 ripe tomatoes, diced into ¼” pieces
8 oz. cotija cheese, queso fresca, or feta
1 c. thawed frozen edamame (cooked in the microwave)
1 c. thawed frozen corn
1 small head romaine lettuce (sliced up thinly)
**I like to 1.5x the dressing:
1 ½ TB distilled white vinegar
1 TB finely chopped fresh mint
¾ tsp. sugar
¾ tsp. salt
½ tsp. freshly ground pepper
1/3 c. extra-virgin olive oil
Sour cream (1 TB per tortilla)
Cut avocados into ½” diced pieces and place in large bowl.
Add 2 TB lime juice and the diced tomatoes and toss. Add the cheese, edamame,
corn and romaine. In a separate bowl, whisk vinegar with the mint, the
remaining 1 TB of lime juice, sugar, salt, and pepper. Gradually whisk in the
olive oil. Drizzle the dressing over the cold mixture, toss and season to
taste. To serve, spread each tortilla with 1 TB of sour cream and top with chicken.
Then top with cold mixture and eat like a taco.
