Thursday, December 9, 2010

Pumpkin-Spiced Chicken Tacos

**Found in InStyle Magazine October 2010

Serves 12 (makes 36 mini tacos)

1 lb. ground chicken
1 tbsp McCormick Pumpkin Pie Spice 
1 package taco seasoning mix (try Simply Organic GF or Ortega GF)
1 cup water
1 bag tostitos Scoops tortilla chips (these are gluten free)


1 avocado, pureed
1 white onion, finely chopped
3 tbsp cilantro, minced

1.  Brown meat in a large skillet on medium-high heat for about 20 minutes.  Use a spoon to skim fat from pan.  

2.  Stir in pumpkin pie spice and taco seasoning mix.

3.  Add water and bring to a boil.

4.  Reduce heat to low; simmer for 5 minutes, stirring occasionally.

5.  Spoon into warmed chips; sprinkle with assorted toppings.

xoxo Julie


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