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Salsa Verde Honey Lime Chicken Taco Cups

Crispy wonton cups filled with salsa verde honey lime chicken, black beans and mango-guacamole for a bright, party-friendly bite.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 24 taco cups

Ingredients

  • 1 recipe Salsa Verde Honey Lime Chicken (slow cooker) prepared according to recipe; see directions and add 1 can black beans while cooking
  • 15 oz black beans rinsed and drained (add to chicken while cooking)
  • 24 wonton wrappers see directions for baking
  • 1/2 cup Monterey Jack cheese shredded, more or less
  • 1 avocado peeled and pitted
  • 1 mango chopped; some reserved for guacamole
  • 2 tablespoons sour cream for guacamole
  • 1 tablespoon lime juice for guacamole
  • 1 tablespoon mayonnaise for guacamole
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • lettuce for topping
  • tomatoes for topping
  • cilantro for topping
  • sour cream additional, for serving if desired
  • salsa for serving
  • fresh lime for serving or additional squeeze

Instructions

  • Prepare the Salsa Verde Honey Lime Chicken in a slow cooker according to the original recipe directions and timing, and add the drained 15-oz can of rinsed black beans to the cooker while the chicken cooks.
  • When the chicken and beans finish cooking, remove the chicken, shred it, and drain any excess liquid; set the shredded chicken aside.
  • Make the mango guacamole: in a medium bowl, mash the avocado to your desired consistency with a fork or masher.
  • Stir the 2 tablespoons sour cream, 1 tablespoon mayonnaise, 1 tablespoon lime juice, 1/4 teaspoon garlic powder and 1/4 teaspoon ground cumin into the mashed avocado until combined.
  • Fold in the chopped mango, season the guacamole with salt and pepper to taste, and refrigerate until ready to assemble.
  • Preheat the oven to 375°F (190°C). Spray the wells of two 12-count muffin tins with nonstick spray.
  • Press one wonton wrapper into each muffin well to form cups and bake for 5 minutes to set and begin crisping.
  • Scoop about 2 tablespoons of the shredded chicken-and-bean mixture into each baked wonton cup, then top each with about 1 teaspoon shredded Monterey Jack cheese.
  • Bake the filled cups for 5–7 minutes more, until the wrappers are crispy and the cheese is melted; optionally broil briefly to brown the cheese.
  • Top each taco cup with shredded lettuce, mango guacamole, tomatoes, cilantro, salsa and a squeeze of fresh lime; serve immediately.

Equipment

  • Slow Cooker
  • muffin tins (2 × 12-count)
  • nonstick spray
  • Medium Bowl
  • Fork or potato masher
  • Measuring Spoons
  • Spoon or Small Scoop

Notes

  • This recipe yields enough chicken to fill 24 wonton taco cups.
  • You can make 12 cups and use or freeze leftover chicken for another meal.
  • Total time listed does not include slow-cooker time for the chicken.
  • Adjust cheese and guacamole quantities to taste.
  • Wonton wrappers crisp quickly—watch closely to avoid burning.