A vibrant and flavorful taco recipe inspired by the colors of the Mexican flag, perfect for a quick and delicious meal.
Heat a skillet over medium heat and add a tablespoon of vegetable oil.
Ensure the skillet is evenly heated before adding the oil to prevent sticking.
Sauté the chopped onion until it becomes translucent.
Stir occasionally to avoid burning and ensure even cooking.
Add the tomato sauce, diced bell pepper, and salt to the skillet. Stir and let it simmer for 5 minutes.
Cover the skillet to retain moisture and enhance the flavors.
Stir in the shredded chicken and heat through.
Ensure the chicken is evenly coated with the sauce for maximum flavor.
In a separate small skillet, heat the remaining vegetable oil. Using tongs, dip each tortilla in the hot oil for about 10 seconds until pliable. Drain on paper towels.
Be cautious while handling hot oil to avoid splatters.
Assemble the tacos by spreading a layer of mashed avocado, a dollop of sour cream, and a spoonful of the chicken mixture on one half of each tortilla. Fold in half to serve.
Serve immediately to enjoy the tacos while they're warm and fresh.
