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.

Yield: Serves 8 to 10
Total:
Recipe from Sunset

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 38%
  • Protein: 14g
  • Fat: 6.6g
  • Saturated fat: 2.8g
  • Carbohydrate: 11g
  • Fiber: 1.4g
  • Sodium: 527mg
  • Cholesterol: 43mg

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

Preparation

  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.
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