SALSA
1 cup Thick 'n chunky salsa
1/2 cup Chopped green bell pepper
1/3 cup Chopped fresh cilantro
8 oz Crushed pineapple in unsweetened juice, drained
TACOS
1/2 cup Shredded coconut
12 Taco shells
2 cup Diced cooked chicken
1/2 cup Taco sauce
1 Peeled pitted avocado, sliced
2/3 cup Shredded Swiss cheese
2 cup Chopped lettuce
1/2 cup Sour cream
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Heat oven to 350 degrees. In medium bowl, combine all salsa ingredients; mix well. Refrigerate until serving time. Place coconut in pie pan. Bake at 350 degrees for 6 to 10 minutes or until golden brown, stirring once or twice. Arrange taco shells on ungreased cookie sheet. Bake at 350 degrees for 5 to 7 minutes or until warm. Meanwhile, in medium saucepan, combine chicken and taco sauce; mix well. Cook over medium heat for 4 to 6 minutes or until thoroughly heated, stirring occasionally. (To heat in microwave oven, combine chicken and taco sauce in medium microwave-save bowl. Microwave on high for 4 to 6 minutes or until thoroughly heated, stirring once halfway through cooking) Spoon chicken mixture into each taco shell. Top with avocado, cheese, lettuce and sour cream. Sprinkle with coconut. Serve with salsa. Makes 12 tacos. Recipe from Tracy Bodek; Fairfax, California. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Quick & Easy Bake-Off; 38th Contest Cookbook. Lynn's notes: Made this 3-10-98; used ready-baked chicken from the deli. Served this with Creamy Herbed Corn. Terrific recipe!
Recipe by: Quick & Easy Bake Off
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Mar 11, 1998
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