Recipe Chicken Soft Tacos with Pickled Beet Salsa
Prep time: 25 minutes
Pickled Beet Salsa:
1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
2 tablespoons chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup sour cream
1 tablespoon jalapeno mustard
4 soft flour tortillas (6 inches)
2 cups fresh arugula
2 cups chopped cooked rotisserie chicken (hot or cold)
1/4 cup crumbled queso fresco cheese
- To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
- In small bowl, stir together sour cream and mustard; set aside.
- On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.