Ingredients
1
teaspoon ground cumin
1/4
teaspoon crushed red pepper
1/8
teaspoon salt
8
ounces skinless, boneless chicken breast
1
teaspoon cooking oil
1/4
cup light sour cream
2
tablespoons Old El Paso™ Thick ‘n Chunky Salsa
4
6-inch corn tortillas, warmed,* or purchased baked tostada shells
2
cups shredded romaine lettuce
3
kiwifruit, peeled and sliced
1
ounce Monterey Jack cheese with jalapeño chile peppers, shredded
Old El Paso™ Thick ‘n Chunky Salsa (optional)
Preparation
In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling.
Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.
- For a crisp tortilla, coat corn tortillas with nonstick cooking spray. Bake in a 400°F oven for 10 to 15 minutes or until crisp, turning once halfway through baking time.
