Cinco de Mayo Tacos
from the kitchen of Sharmagne Leland-St.John
Finely shredded cheese
Arugula, sliced into strips
Scallions, including greens
Teardrop tomatoes, thinly sliced
Seasoned chicken strips, cooked
You be the judge of how much of each ingredient
Place the taco shells in a holder.
Spoon a few dollops of guacamole into the bottom
of each shell, followed by each ingredient on the
Finish off with a generous shake of Tabasco.