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Lettuce Cup "Tacos" with Chicken and Crema



– 2 tablespoons Real California butter – 3 (6-to-7-inch) corn tortillas, halved and cut into 1/4-inch strips – 3/4 cup Real California sour cream or crème fraîche – 1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste – 12 iceberg lettuce leaves, trimmed into a bowl shape – 1 pound cooked chicken, shredded – 2 cups tender cilantro sprigs – 1/2 cup crumbled Real California Cotija cheese (optional)
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Makes 12

In large skillet over medium heat, melt butter. Add tortilla strips and cook, stirring occasionally, until browned and crisped, about 4 minutes. Remove to a plate and sprinkle with salt. Set aside.

In small bowl, combine sour cream and chipotle. Add salt and additional chipotle to taste; set aside.

Fill lettuce leaves with chicken, cilantro sprigs, tortilla strips, some chipotle mixture and cheese, if using. Serve remaining chipotle mixture on the side.

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