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
- 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.