Skinless Chicken Breasts
peeled, then quartered
2 cloves Melissa’s Peeled Garlic, halved
4 Roma Tomatoes, diced
½ Red Onion,
peeled, then diced small
2 Fresh Serrano Chiles, minced
6 leaves Melissa’s Kool Cabbage™ , rinsed and dried
¼ cup Fresh Cilantro
Cheddar-Jack Cheese, shredded
saucepan, add the chicken, onion, garlic, salt and enough water to cover. Bring
to a boil and then simmer for 30 minutes or until the chicken is completely
cooked. Remove from the pan and, when cool enough to handle, shred it and set
To make the
salsa, place the tomatoes, onion, chiles, lime juice and salt in a bowl and mix
the tacos, take a cabbage leaf and add a layer of shredded chicken, some of the
salsa, some cilantro and some cheese and roll, overlapping the sides to for a
point at the top end. Secure with a toothpick and repeat for the remaining tacos.
Serve with lime wedges and salsa, if desired.
Makes 6 tacos.