How to Pretzel Chicken Tacos With Salsa

by Maureen Uebelhoer

Supplies

  • 8 Chicken thighs (I deboned & removed skin)
  • 1 box Pretzel Shake & Bake
  • flour tortillas
  • shredded lettuce
  • homemade salsa
  • Instructions

    Step 1

    1 lb Roma tomatoes quartered

    Step 2

    Add 2 mild chile peppers

    Step 3

    1/2 onion roughly chopped & 2 cloves garlic, minced

    Step 4

    1/4 cup chipped fresh cilantro, 1 tbsp (or your pref) lime juice, salt & pepper to taste.

    Step 5

    Pulse until coarse puree. Transfer to a bowl & refrigerate until ready to use.

    Step 6

    Yummy!!

    Step 7

    Put chicken thighs in Shake & Bake bag & coat well. I removed the bone & skin but you don't have to. Arrange on foil wraped cookie sheet. (forgot to take pic) bake 25 min @ 400*.

    Step 8

    Chicken thighs after cooking 25 mins. Take thighs & slice them into strips.

    Step 9

    Heat a frying pan over medium heat &, depending on the size, add 2 tortillas at a time & cook about 10-20 seconds per side.

    Step 10

    Layer on a flour tortilla chicken strips, with salsa & shredded lettuce. I served it with some jasmine rice. Nice light meal!