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Chicken Verde Tacos

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: 2 tacos)

We like a warm taco filling, but if you're going for something a little cooler and more refreshing, skip step 1 and drizzle the salsa over assembled tacos.

Ingredients

  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup prepared salsa verde
  • 8 (6-inch) corn tortillas
  • 2 cups thinly sliced purple cabbage
  • 1/3 cup canola mayonnaise

Nutrition Information

  • calories 210
  • fat 8.4 g
  • satfat 0.6 g
  • monofat 4.2 g
  • polyfat 2.4 g
  • protein 23 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 639 mg
  • calcium 32 mg

How to Make It

  1. Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until thoroughly heated.

  2. Heat tortillas 20 seconds on each side over an open flame or according to directions.

  3. Combine cabbage and mayonnaise in a bowl; toss to coat.

  4. Divide chicken mixture evenly among tortillas. Top with cabbage mixture.