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.
Roasted Poblano Peppers (instructions below)
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!