- 2 cups [500 mL] chopped onions
- 1/2 cup [115 g] margarine or butter
- 8 cups [2 L] cooked chicken dices
- 4 cups [1 L] taco sauce
- 1 tablespoon [15 mL] garlic salt
- 1/2 tablespoon [7.5 mL] spiced salt
- 48 taco shells
- Avocado slices
- Radish slices
- Salsa
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- Preheat oven to 250°F [120°C].
- Into a saucepan, melt chopped onions into melted margarine or butter until soft [do not brown].
- Mix in coked chicken dices, taco sauce, garlic salt and spiced salt.
- Simmer over low heat for 15 minutes, uncovered.
- Meanwhile, arrange taco shells onto a cookie sheet.
- Warm taco shells into preheated oven, for 5 to 10 minutes.
- Using a spoon, fill taco shells with chicken mixture.
- To serve, garnish each filled taco shell with avocado and radish slices and spoon on some salsa, to taste.
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