using -20ºC orks. Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells and pass remaining filling ingredients. Pico de Gallo: Combine 2 medium chopped riipe tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, 0.125 teaspoon salt and a dash sugar. Cover and chill several hours or overnight. Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95