Salsa Verde Honey Lime Chicken Taco Cups
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Salsa Verde Honey Lime Chicken Taco Cups
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 recipe Slow Cooker Salsa Verde Honey Lime Chicken
- 1 oz. can black beans rinsed and drained
- 24 wonton wrappers
- 1/2 cup Monterrey Jack cheese shredded, more or less
Easy Mango Guacamole
- 1 avocado large, peeled and pitted
- 1 Mango chopped
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin ground
- salt to taste
- black pepper to taste
Optional Garnishes
- lettuce
- tomato
- cilantro
- sour cream
- tomato
- salsa
- lime fresh
Instructions
- Prepare Slow Cooker Salsa Verde Honey Lime Chicken according to directions but add 1 can black beans to cook with chicken. Once cooked, drain off any excess liquid. Set aside.
- While chicken is cooking, make Easy Mango Guacamole by adding all of the ingredients to a medium bowl EXCEPT mangoes. Mash guacamole to desired consistency then stir to fully incorporate sour cream and mayonnaise. Stir in mangoes. Season with salt and pepper and additional lime juice to taste. Refrigerate.
- Preheat oven to 375 degrees F. Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.
- Scoop about 2 tablespoons of Chicken into each wrapper and top with approximately 1 teaspoon cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy. Broil cheese until golden if desired.
- Top taco cups with lettuce, Mango Guacamole and any other desired Taco Toppings and serve!
Notes
- **This recipe makes enough chicken for 24 taco cups but you can definitely just make one batch (12) taco cups and use the remaining chicken for something else or freeze the chicken for another time. **Total time does not include cooking the Salsa Verde Honey Lime Chicken as this will vary between individuals.
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