The Perfect Little Spicy Bite!

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Make The Perfect Little Spicy Bite!

Salsa Verde Honey Lime Chicken Taco Cups might just be the perfect bite! Cheesy, sweet, spicy, juicy chicken packed into baked crispy, taco wonton cups topped with the option of creamy, sweet and tangy Mango Salsa! These layered bites make a fun, easy, satisfying dinner or a winning crowd pleasing appetizer everyone will eat right up!

Salsa Verde Honey Lime Chicken Taco Cups

Makes 24

Total time:  32 minutes not including slow cooker chicken time of 2 to 7 hours depending on the temperature of your slow cooker.

Ingredients

Slow Cooker Salsa Verde Honey Lime Chicken

2 pounds boneless skinless chicken breasts (including thighs would work well as well)

1 tbsp olive oil

1 cup mild salsa verde

1/3-1/2 cup honey

1/2 cup lime juice

1 1/2 tsp chili powder

1 1/2 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 tsp black pepper

1 15 oz. can black beans, rinsed and drained

Easy Mango Guacamole

1 large Avocado, peeled and pitted

1 mango, chopped

2 tbsp sour cream

1 tbsp lime juice

1 tbsp mayonnaise

1/4 tsp garlic powder

1/4 tsp ground cumin

salt and pepper to taste

Presentation

Hot sauce to taste

24 wontons wrappers 

1/2 cup shredded Monterrey Jack Cheese, more or less

Optional Garnishes

lettuce

tomatoes

cilantro

sour cream

salsa

fresh lime

Preparation

Slow Cooker Salsa Verde Honey Lime Chicken

Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.

Easy Mango Guacamole

While chicken is cooking, make the 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.

Wonton Shells

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.

Plating/Presentation

Top taco cups with lettuce, Mango Guacamole and any other garnishes you would like. Serve with margaritas, any other light, delicious cocktails or beer!

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