Print Recipe

CHICKEN TACO SLIDERS WITH FRESH VEGGIE SALSA

Ingredients

  • CHICKEN MIXTURE:
  • 1 rotisserie chicken approximately 1 pound
  • 1 pouch Simply Organic Mild Taco Simmer Sauce
  • 1 cup of fresh salsa - like salsa fresca
  • teaspoon or so olive oil
  • FRESH VEGGIE SALSA
  • You can use any combination of vegetables you'd like but I used:
  • Zucchini: One medium sized yellow cut in half lengthwise and then again down the middle, seeds removed. Cut the lengths in half again so you have strips, and cut into small dice about 1/2" thick.
  • Green Pepper: 1/4 cup seeded and cut in a 1/2 dice.
  • Corn: One ear with husk and silk removed, cut off the cob with a sharp knife.
  • Green Beans: 1/2 cup cut into a 1/2 inch dice.
  • Cherry Tomatoes: 1 cup of red and orange variety cut in half or quarters.
  • Green Onion: 3 onions cut finely.
  • Fresh Parsley: About 2 tablespoons one for the salsa and more to garnish the tacos.
  • Fresh Lime Juice: 1/2 of a fresh lime to squeeze in when the salsa is put together.
  • Flake sea salt and freshly ground pepper about 1/2 teaspoon of each.
  • AVOCADO CREAM
  • One avocado peeled and pitted
  • 1/2 cup sour cream you could use plain Greek yogurt instead
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons freshly squeezed lime juice
  • TORTILLAS AND GARNISH
  • 1- 11 oz package of slider size flour tortillas note: I fry these in a little olive or sunflower oil on both sides for a minute or two so they don't taste raw. Just pile the cooked tortillas on a paper towel and set aside until ready to use
  • Parsley fresh and chopped fine for garnish (you can use cilantro too)
  • Crumbled queso fresco cheese for garnish
  • Sliced lime wedges

Instructions

  • MAKE THE CHICKEN MIXTURE
  • In a large non-stick sauce pan, lightly coat the bottom of the pan with the olive oil.
  • Remove meat from rotisserie chicken and cut in medium-sized chunks.
  • Add chicken, salsa and Simply Organic Mild Taco Simmer Sauce to the pan and gently combine over medium heat until the mixture is heated through.
  • MAKE THE VEGGIE SALSA:
  • In a large non-stick saucepan, add the zucchini, green pepper, corn and green beans with 4 tablespoons of water and a pinch of salt.
  • On medium high heat, cook the veggies, shaking the pan occasionally, until the water evaporates, about 5 minutes. Remove from heat and add the cherry tomatoes, green onion, fresh parsley and lime juice, salt and pepper.
  • Gently toss together and place a bowl to set aside until needed.
  • MAKE THE AVOCADO CREAM
  • In a food processor, put all ingredients in and whiz together until smooth.
  • ASSEMBLE THE TACOS
  • On each tortilla, place a heaping tablespoon of the warm chicken mixture, and the same amount of veggie salsa on top.
  • Garnish with a little pinch of parsley or cilantro and queso fresco cheese and serve.