I was inspired to make Chicken Tacos when I received a totally unexpected delivery of fresh and delicious tortillas and tostadas from Del Campo. Each bite tastes of pure corn. I happily munched on the tostadas while I made chicken tacos. I let the Del Campo company know how much I enjoyed their products and they sent me more so I could post a recipe and picture using them.
Hint: Make the salsa and guacamole in advance so you don’t have so much to do all at once. You can also use any leftover chicken you have and shred that instead of preparing new chicken for the tacos.
One added thought- my family doesn’t enjoy cilantro. I use Italian flat leaf parsley as a substitute.
Very important: Wear gloves when handling the Jalapeno. The natural oil from the pepper and seeds will burn your eyes if you touch them with your bare hands.
Prep time: 30 – 45 minutes