This was a HUGE hit with my fishermen! I did use the addition of black beans and corn as suggested by another member. Because of that I used juice of 2 limes and a 1/4 cup tightly packed chopped cilantro to season extra ingredients. Native Texan Rosted Salsa was perfect. To avoid all the chopping and feed 10 hungry men ASAP, I filled the crispy flat bottom taco shells with a smear of refried beans, the chicken meat, a little green leaf lettuce, ready made Pico digiallo with problano peppers, and topped with Mexican cheese and a jalapeño. It was fast, easy and looked great. Tasted even better! I was able to serve them from a filled lasagna dish with nothing but napkins appetizer style pool side. Btw... I made 30 generously filled taco. I still had meat left over. This recipe makes a lot of tacos. Great for the crew I was feeding. Thanks for the recipe.
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This was a HUGE hit with my fishermen! I did use the addition of black beans and corn as...