Soft Chicken Tacos with Roasted Red Pepper and Corn Salsa

Instead of bemoaning the fact that we can’t have jalapeños and chili seasoning, let’s concentrate on the fresh and fun elements of our favorite recipes from south of the border! Here’s a IC friendly recipe from icdietproject.com that’s a sure hit!

Soft Chicken Tacos with Roasted Red Pepper and Corn Salsa
(makes 6)


Ingredients:

1 T. olive oil
½ c. chopped onion (if tolerated)
1 garlic clove, peeled and chopped (optional, as tolerated)
½ c. chopped roasted sweet red pepper
1 ½ c. cooked, shredded chicken (may substitute ground meat)
½ t. cumin (if tolerated)
½ t. paprika (if tolerated)
1 t. chopped oregano
Salt and pepper to taste (if tolerated)
½ c. roasted sweet red pepper, chopped and chilled
½ c. corn (for more flavor, use kernels from grilled corn on the cob. Chill before using.)
½ c. canned black beans, drained and rinsed
½ c. cubed cucumber
¼ c. chopped onion (if tolerated) or try chopped green onion
2 t. pear juice
1 t. olive oil
1 t. chopped cilantro (if tolerated)
¼ t. lime zest
1 t. chopped oregano
6 small corn or flour soft tortillas (without problem ingredients)
Lettuce
Cheese
1 avocado cut into slices


Directions:

Heat olive oil in skillet over medium heat. Add first ½ c. onions, garlic, and first ½ c. red peppers, cooking until slightly browned and caramelized. Add shredded chicken, cumin, paprika, oregano, salt, and pepper and heat until cooked through.

While meat mixture is heating, combine second ½ c. red pepper, corn, black beans, cucumbers, second ½ c. onions, pear juice, oil, cilantro, lime zest, and oregano to make salsa.

To warm and soften tortillas, place two between paper towels and heat for 20 seconds in the microwave. Fill with meat mixture. Top with lettuce, cheese, salsa, and avocado slices. Enjoy!