Taco Filling 2-2/3 cups Packaged Lettuce mix 8 Mission® Light or Fat Free Flour Tortillas warmed 1-1/2 cups Boneless, Skinless Chicken Breasts, cooked and shredded 1 (20 oz.) can Pineapple chunks, drained 1/4 medium Avocado peeled and diced Corn Salsa 1-1/3 cups frozen Niblet Corn 1/2 cup Red or Green Bell Pepper diced 1/2 cup mild, medium or hot Salsa or Salsa verde
1. For Corn Salsa, rinse frozen corn in warm water for 1 minute and drain. Combine with bell pepper and salsa. Set aside. Shred lettuce mixture. 2. Assemble tacos by sprinkling 1/3 cup lettuce onto center of each tortilla. Spinkle chicken, pinapple, avocado pieces and a tablespoon of corn salsa, dividing evenly. Fold tacos and place one on each serving plate.
Enjoy this delicious Yucatan tacos Mexican recipe!