Lettuce Cup Tacos With Chicken And Crema


12 people

Cooking Time

20 minutes

Total Time

20 minutes

  • 2 tablespoons Real California butter

  • 3 (6- to 7-inch) corn tortillas, halved and cut into 1/4-inch strips

  • Salt, to taste

  • 3/4 cup Real California sour cream or creme fraiche

  • 1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste

  • 12 iceberg lettuce leaves, trimmed into a bowl shape

  • 1 pound cooked chicken, shredded

  • 2 cups tender cilantro sprigs

  • 1/2 cup crumbled Real California Cotija cheese (optional)

    Related recipes

    Cut down on carbs without sacrificing flavor with this tasty taco recipe made with Real California ingredients!

    1. In a large skillet over medium heat, melt butter. Add tortilla strips and cook, stirring occasionally, until browned and crisped about 4 minutes. Remove to a plate and sprinkle with salt. Set aside.
    2. In a small bowl, combine sour cream and chipotle pepper. Add salt (and additional chipotle peppers to taste if desired). Set aside.
    3. Fill lettuce leaves with chicken, cilantro, tortilla strips, some chipotle mixture, and cheese, if using. Serve with the remaining chipotle mixture on the side.
    Related  Paprika Parmesan Chicken

    There are no reviews yet. Be the first one to write one.