Add a Tex-Mex Favorite to Your Menu
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.
For other versatile recipes, visit AuntNellies.com.
Chicken Soft Tacos with Pickled Beet SalsaPrep time: 25 minutes
- 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
- 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.