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Street-Snack Tacos Verdes

Photo: Lisa Romerein; Styling: Dani Fisher
Total time 15 mins
Yield Serves 8 to 10
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.

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

Nutrition Information

  • calories 159
  • caloriesfromfat 38 %
  • protein 14 g
  • fat 6.6 g
  • satfat 2.8 g
  • carbohydrate 11 g
  • fiber 1.4 g
  • sodium 527 mg
  • cholesterol 43 mg

How to Make It

  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.

  2. Note: Nutritional analysis is per serving.