Total Time
Prep 15 mins
Cook 10 mins

These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add something special.

Ingredients Nutrition

  • 1 onion, chopped
  • 3 tablespoons oil
  • 8 ounces tomato sauce
  • 2 pickled jalapeno peppers, rinsed, seeded, and chopped
  • 14 teaspoon salt
  • 2 cups cooked chicken, chopped
  • 12 (6 inch) corn tortillas
  • 2 cups guacamole
  • 12 cup sour cream


  1. Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
  2. In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.
Most Helpful

We found this recipe while looking for a recipe for a Spanish class project. It's become one of our favorite dishes. It's so good!

zoomcity August 16, 2011

Yum yum yum!! I admit that I did make a few alterations...I used the remnants of a jar of salsa for the tomato sauce,adding a little water to let it down.I cut back back on the jalapeno a little,as the salsa was an extra hot one,and I didn't want to over do it,and I used ready made taco shells. These went down an absolute storm...the chicken was perfectly spiced and the guacamole and sour cream complimented beautifully. I am absolutely making these again...thank you for posting such a quick and wonderfully tasty recipe!! Made for PRMR.

Noo May 25, 2010