3 c. coarsely chopped or shredded (pulled) simmered chicken
1 onion, chopped
1/2 green pepper, chopped
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. chili powder
1 (8 oz.) can tomato sauce
8 oz. water
12 taco shells
1 c. lettuce cut into strips
1 tomato, chopped
1/2 c. grated or shredded Cheddar cheese
Salsa Verde Cruda (see recipe)

In large skillet, mix together chicken, onion, green pepper, salt, pepper, chili powder, tomato sauce and water. Cook covered over low heat for 15 minutes. Cook, uncovered until sauce is moist but not wet enough to sodden the taco shells, stirring occasionally. To quickly reduce moisture content, spoon out the excess liquid. Oven heat the taco shells and fill lower 3/4 with chicken mixture and the remainder with the tomatoes, cheese and lettuce. Top as needed with a spoonful of the Salsa Verde Cruda, recipe for which may be found in the Potpourri section of this cookbook. Makes 12 tacos, 6 servings.