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Mini Chicken Taco Boats and Jalapeño Greek Yogurt Dip

Heat the boats in the oven for up to 10 minutes, or in the microwave for up to 1 minute.
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Servings: 4


  • 2 cups rotisserie chicken
  • 2 cups lettuce finely chopped
  • 1 cup black beans drained
  • 1 cup cheese grated
  • Fresh tomatoes
  • Red onion chopped
  • 1 box 12 Old El Paso™ Mini Soft Tortilla Taco Boats™
  • 1 cup Greek-style yogurt
  • 1 jalapeno pepper finely chopped
  • 1 lime juiced
  • 1 teaspoon cumin
  • Salt and pepper


  • Chop the chicken, drain the beans, finely chop the lettuce. In each individual boat, fill with lettuce, beans, chicken, and cheese.
  • For the yogurt dip, mix the yogurt, chopped jalapeno, lime juice, cumin, and salt and pepper in a small bowl.
  • Top each mini taco with the Jalapeño Greek Yogurt Dip, filling a Ziploc bag with the yogurt dip, and snipping off the corner with scissors. Squeeze the dip through the tip and drizzle onto each taco.