Family Features
A tortilla plus a tasty filling makes a household favorite – a taco. This simple, casual, versatile, fun food knows no boundaries. Tacos can be right for breakfast, lunch, dinner and even snacks and dessert, depending on the filling.
For tacos with a unique, delicious twist on tradition, try these Chicken Soft Tacos with Pickled Beet Salsa that are ready in 30 minutes. The antioxidant-rich Aunt Nellie’s Pickled Beets lend color, as well as a refreshing sweet-tangy flavor that’s complementary to the lime juice, cilantro and red onion in the salsa. This sassy salsa is a perfect partner for rotisserie, roasted or grilled chicken, arugula and a dollop of jalapeno mustard-sour cream sauce nestled inside a soft flour tortilla.
For your taco fiesta, just set out the tortillas, salsa and other toppings and let everyone help themselves to a fun and delicious dinner.
Chicken Soft Tacos with Pickled Beet Salsa
Chicken Soft Tacos with Pickled Beet Salsa
Prep time: 25 minutes
Servings: 4
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
Tacos:
1/3 cup sour cream
1 tablespoon jalapeno mustard
4 soft flour tortillas (6-inch diameter)
2 cups fresh arugula
2 cups chopped cooked rotisserie chicken (hot or cold)
1/4 cup crumbled queso fresco
To make salsa: drain beets and chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
To make tacos: In small bowl, stir together sour cream and mustard; set aside.
On one half of each tortilla, place equal amounts of salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.
Substitution: Sliced pickled beets or three single-serve cups of Aunt Nellie’s Diced Pickled Beets may be substituted for baby whole pickled beets.
Nutritional information per serving: 380 calories; 20 g protein; 28 g carbohydrates;
20 g total fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin;
460 IU vitamin A; 4 mg vitamin C.
Source: Aunt Nellie’s
For other versatile recipes, visit AuntNellies.com.
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