Rachael Ray: Chicken Tacos with Spicy Grape Salasa
I’ll be honest: the only reason I tried this Rachael Ray recipe is because I did not want my red grapes to go bad. Looking back, I can’t tell you how glad I am I made this, or how wonderful it is. I was worried about it. I’m not a huge fan of chicken tacos, I rarely eat shredded chicken in anything Mexican, I like fajita chicken much better, but I thought well I have the grapes so why not. I even only made 1 taco for myself, expecting not to like this. One bite, that is all it took to convince me that these are possibly some of the best tacos I have ever made, or ever eaten in my life. I know this may sound like an over statement, and I’m building this recipe up, but I strongly recommend you try this out tonight. I even told a co-worker about it, he made it, and he and his guest loved it too. So it’s not just my opinion, but others have verified, these tacos, they are good!
Recipe: Chicken Tacos with Spicy Grape Salsa
Chicken Tacos with Grape Salsa
Cookbook: Everyday with Rachael Ray Magazine
Total Time: 10 minutes
Best Friend Says: (she ate one too!) “These are so good, I think I’ll need another one!”
Notes: I didn’t do a thing different here, followed the recipe to a “T”. I do recommend using an upside muffin tin to help stuff your tacos, it does make it a lot easier! I think I first saw that tip on Rachael Ray!
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- Chicken Tacos with Grape Salsa
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- Ingredients
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- slice red seedless grapes
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- add chopped cilantro
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- add red onion and jalapeno
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- mix together
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- shred chicken and heat
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- stuff shells with chicken
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- top with grape salsa
I’ve been reading your blog Michelle and enjoying it for the most part, but I have to ask why do you need Rachael to tell you how to make a grilled ham, egg and cheese sandwich?