Street-Snack Tacos Verdes
Photo: Lisa Romerein; Styling: Dani Fisher
What's better than a chicken taco? A mini chicken taco! These are great for cocktail parties, and wrapping them in parchment keeps them from dripping. We used store-bought rotisserie chicken, but you could also use leftover chicken if you have it.
How to Make It
Step 1
1
Put about 2 tbsp. chicken into the center of each tortilla. Top each with 1 tbsp. guacamole and 1 tbsp. salsa, then 1 tsp. cheese and a cilantro sprig. Wrap tacos in parchment paper and arrange on a platter.
Step 2
2
Note: Nutritional analysis is per serving.
Ingredients
2 1/2 cups shredded rotisserie chicken
16 mini corn tortillas (3 in. diameter), warmed
1 1/4 cups guacamole
1 1/4 cups salsa verde
3/4 cup crumbled queso fresco
Cilantro sprigs
Directions
Step 1
1
Put about 2 tbsp. chicken into the center of each tortilla. Top each with 1 tbsp. guacamole and 1 tbsp. salsa, then 1 tsp. cheese and a cilantro sprig. Wrap tacos in parchment paper and arrange on a platter.
Step 2
2
Note: Nutritional analysis is per serving.
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