Go green! These chicken tacos are a welcome party mini-bite with personality. I developed this recipe to add to a buffet made up of the colors of the rainbow. Upon discovery of these adorable, green mini taco shells, I knew this had to be the dish that took the GREEN spot on the rainbow buffet. To add to the green effect, I mixed up a green harissa—parsley, cilantro, mint, and spices— to “dye” the shredded chicken. To complete the taco, I topped with slices of of avocado, sprigs of cilantro, and skinny jalapeño ribbons.
Shortcut: instead of cooking the chicken, purchase a rotisserie chicken from your local market and shred, then you just have to make the harissa.
Other green foods to consider: spinach wraps, pesto, avocado, pea and mint soup, green salad served in cups. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.
MAKES 28 TACOS
MAKE THE CHICKEN
1 1/4 LB chicken breasts
1 bay leaf
1 tsp pink peppercorns
2 cloves garlic
1/2 tsp salt
In a large saucepan, place chicken breasts and cover with water. Add herbs and spices. Bring to a boil over medium heat, then simmer 10 – 12 min. Remove breasts to a bowl. When cool, shred completely.
GET OUT THE FOOD PROCESSOR… MAKE THE GREEN HARISSA
1/2 CUP parsley
1/2 CUP cilantro (save some for garnish)
1/2 CUP mint
1/4 CUP lemon juice
3 jalapeños, seeded, sliced
1 TB ground cumin
1 TB ground coriander
1 tsp salt
1/2 CUP EV olive oil
1 clove garlic
Process all ingredients till fully combined, but with some texture, about 1 min. Combine the shredded chicken with the green harissa.
ASSEMBLE THE CHICKEN TACOS
spinach mini taco shells
avocado, cut into thin slices
2 jalapeños, cut into thin ribbons
cilantro, for garnish
Fills shells about halfway with chicken. Top with avocado slice, then garnish with jalapeños strips and cilantro.
Get the full spectrum of colorful recipes for our rainbow party in 15 Rainbow of Food