Ingredients
1
cup Old El Paso™ Thick ’n Chunky Salsa
1/2
cup chopped green bell pepper
1/3
cup chopped fresh cilantro
1
can (8 oz) crushed pineapple in unsweetened juice, drained
1/2
cup shredded coconut
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
2
cups diced cooked chicken
1/2
cup Old El Paso™ Taco Sauce
1
avocado, peeled, pitted and sliced
2/3
cup shredded Swiss cheese
2
cups chopped lettuce
1/2
cup sour cream
Preparation
Heat oven to 350°F. In medium bowl, combine all salsa ingredients; mix well. Refrigerate until serving time.
Place coconut in pie pan. Bake at 350°F. for 6 to 10 minutes or until golden brown, stirring once or twice. Arrange taco shells on ungreased cookie sheet. Bake at 350°F. 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.*
Spoon chicken mixture into each taco shell. Top with avocado, cheese, lettuce and sour cream. Sprinkle with coconut. Serve with salsa.
