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.
Ingredients
- 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
Instructions
- 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.