I have recently moved to New Mexico, so I thought this meal was fitting. This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas. Oh well. There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!
8 Corn Tortillas
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)
Preheat oven to 400°F. Place the tortillas on a baking sheet and lightly oil with canola oil. Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.
Mash together the avocados, juice of 1 lime and cilantro in a bowl. Season to taste with salt and pepper. Set aside.
Toss the chicken with the paprika and the juice of half a lime. The chicken can be warmed in the microwave for 1 minute if desired.
Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.
-Recipe from Paleo Table –