--Tasty's-- Tacos Di Roma |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Leftover roasted chicken from Sunday was all -Tasty- needed as inspiration for this fantastic taco recipe! -Tasty- served the tacos with home cooked pinto beans and Spanish rice (this one->> Spanish Rice except the toms were omitted). Fresh, yummy, juicy strawberries for dessert! Note: all amounts in recipe are estimated. *Update*-1 Dec 2009: also good with leftover turkey in place of chicken Ingredients:
6 corn tortillas |
2 cups roasted chicken, cubed, approximately |
1/4 teaspoon salt-free garlic powder |
1/2 cup roasted tomato salsa, approximately |
1/4 cup creamy creamy italian dressing (homemade!) |
1/4 cup freshly grated asiago cheese (we used a little of parmesan, romano and asiago) |
3 tablespoons fresh basil, cut into ribbons (fresh only!) |
corn oil, for frying |
Directions:
1. Steam or fry the tortillas. Set aside.
2. In a saute pan heat up the oil on medium heat and cook the chicken with the garlic powder until the meat is lightly browned, about 6-8 minutes.
3. Divide the chicken among the six tortillas.
4. Add the salsa, cheese, creamy Italian dressing and basil ribbons.
5. Enjoy!
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