Cinco de Mayo Tacos
from the kitchen of Sharmagne Leland-St.John

Taco shells 
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 
you’ll need.

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
list in order. 

Finish off with a generous shake of Tabasco.


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