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Lettuce Cup "Tacos" with Chicken and Crema

Yield 12 

Ingredients

2 tablespoons Real California butter

3 (6-to-7-inch) corn tortillas, halved and cut into 1/4-inch strips

3/4 cup Real California sour cream or crème fraîche

1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste

12 iceberg lettuce leaves, trimmed into a bowl shape

1 pound cooked chicken, shredded

2 cups tender cilantro sprigs

1/2 cup crumbled Real California Cotija cheese (optional)

 

Directions

In large skillet over medium heat, melt butter. Add tortilla strips and cook, stirring occasionally, until browned and crisped, about 4 minutes. Remove to a plate and sprinkle with salt. Set aside.

In small bowl, combine sour cream and chipotle. Add salt and additional chipotle to taste; set aside.

Fill lettuce leaves with chicken, cilantro sprigs, tortilla strips, some chipotle mixture and cheese, if using. Serve remaining chipotle mixture on the side.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.