Shredded Chicken Tacos with Roasted Red Peppers
1 rotisserie chicken, meat removed and shredded
2 teaspoons chili powder
1 teaspoon ground cumin
12 flour tortillas
3 cups shredded iceberg lettuce
2 cups Dunbars® roasted red pepper strips
2 cups pico de gallo salsa
2 avocado, seeded and diced
1 cup sour cream
1 cup queso fresco
Combine chicken, chili powder, and cumin in a medium bowl. Heat vegetable oil in a skillet over medium heat; add chicken and cook until heated through, about 8 to 10 minutes. Spoon chicken mixture onto each tortilla and top with lettuce, roasted peppers, pico de gallo, avocado, sour cream, and queso fresco.
Makes 12 tacos
Active: 10 min.
Total: 10 min.