We rearranged our nights so I could post this before Cinco de Mayo. This recipe was adapted from Food and Wine. The tacos are light and perfect for a quick summer meal.

I used chicken from our roasted chicken but you could also use a rotisserie chicken. On a side note, it’s so much easier to shred warm chicken than cold chicken. Maybe that’s obvious to most people but this whole roasted chicken thing, totally new to me.

Chicken Tacos


Shredded Chicken
Roasted Poblano Peppers (instructions below)
Sour Cream
Heavy Cream
Coleslaw Mix
Salsa
Flour tortillas
Avocado (sliced)


1. Mix 1/2 cup of sour cream with 1-2 Tbsp of heavy cream.
2. Heat flour tortillas wrapped in damp paper towels in the microwave for thirty seconds.
3. Put poblano peppers, chicken, avocado, salsa, sour cream mixture and coleslaw mix into a tortilla. Enjoy!

 

Roasted Poblano Peppers

1. Move oven rack to the top position (closest to the broiler) and put the oven on Broil.
2. Cover a cookie sheet with aluminum foil. Place peppers on pan and put in oven.
3. Monitor the peppers. Once they char on one side (approx. 5 minutes), flip them over so that all sides are charred.
4. Remove from oven and place peppers in a bowl. Cover bowl with plastic wrap and let peppers cool.
5. Remove skin and seeds. Slice into strips.
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