Ingredients
The following ingredients have 6 Servings
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup black beans (drained and rinsed)
- 1/2 cup corn kernels (roasted if available)
- 1/2 cup prepared mild salsa
- 1/2 teaspoon ground cumin
- 1 teaspoon lime juice
- 6 Old El Paso Stand and Stuff Taco Shells (warmed in oven for a few minutes)
- 1 cup plain greek yogurt
- 1 cup finally chopped cilantro
- 1 teaspoon hot sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instruction
- Place chicken, black beans, corn, salsa, cumin and lime juice into a medium saucepan over medium heat. Cook and stir gently until warmed, about 10-15 minutes. Reduce heat to low.
- To prepare drizzle, place yogurt, cilantro, hot sauce, salt and pepper into a small mixing bowl. Stir well to combine.
- Place warmed taco shells onto a serving plate or taco holders. Spoon chicken mixture into each shell and drizzle with cilantro sauce. Top with additional cilantro and quartered cherry tomatoes for garnish if desired. Serve warm.
