Street-Snack Tacos Verdes


  • 2 ½ cups shredded rotisserie chicken
  • 16 mini corn tortillas (3 in. diameter), warmed
  • 1 ¼ cups guacamole
  • 1 ¼ cups salsa verde
  • ¾ cup crumbled queso fresco
  • Cilantro sprigs

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. Note: Nutritional analysis is per serving.

View full recipe at SpringPad


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