Don’t distance yourself from this tasty Taco treat

Editor’s note: Here is another simple and tasty recipe (we also ran one in the April 10 edition of the Bulletin) to make this time of social isolation a little easier – and more delicious.

10 Minute Roasted Chicken Soft Tacos

From Coffeen’s “300 Best Taco Recipes,” (Robert Rose Publishing, 2011)

Makes 8 tacos

There are many days that I just don’t have enough time to create a delicious meal from scratch. That is why this chicken taco recipe is number-one on my list. I just swing by the market and grab a fresh roasted chicken, and dinner is ready in minutes.

1 cup chopped romaine lettuce

1 cup chopped fresh spinach

3 cups warm shredded deli-roasted chicken (see tip)

8 6-inch corn tortillas, skillet-warmed

2 ripe avocados, diced

1 red onion, minced

1⁄2 cup shredded Monterey Jack cheese

1. In a medium bowl, combine lettuce and spinach.
2. To build tacos, divide chicken equally among tortillas. Top with lettuce mixture, avocados, red onion and cheese. Fold tortillas in half. Serve with a favorite red or green chile salsa.

Tip: Measure out three cups of chicken for this recipe. Reserve remaining chicken for future recipes Place in an airtight container and freeze for up to four months. 

Kelley Cleary Coffeen, Ph.D. is a long-time cookbook author and food consultant, and has created more than 1,000 recipes in her kitchen. Her cookbooks, “Tex Mex Diabetes Cooking,” “200 Easy Mexican Recipes,” “300 Best Taco Recipes,” “Fiesta Mexicali,” “Simply 7” and “Great College Cookbook of the Southwest,” are available at www.amazon.com/author/kelleycoffeen. Coffeen earned a PhD. in educational leadership and administration with a focus on Latino studies and border issues from New Mexico State University in 2014. Coffeen is an NMSU college assistant professor in Family and Consumer Sciences. Contact Coffeen at 575-649-3882.