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Chicken Tacos with Raspberry Salsa

A refined twist on tacos! Roasted chicken tacos with fresh cilantro and sharp Mexican Cotija cheese is complimented beautifully by this tart, spicy, and juicy raspberry salsa.



  • raspberries, fresh 1 cup

  • red onion, finely minced 2 tbsp

  • extra virgin olive oil 1 tbsp

  • 1/2 a lime, zest and juice

  • sea salt 1/8 tsp


  • corn taco shells - 6 small

  • Cotija cheese, crumbled* - 1/2 cup (*This is a salty, crumbly traditional Mexican cheese. If you can’t find Cotija cheese, substitute a cow, sheep, or goat milk feta.)

  • cilantro, stems removed - 1.5 cups

  • grilled or roasted chicken breast, sliced or shredded - 1 large breast


Prep Time: 20 minutes Cook Time: 0 minutes Yield: 6 tacos

For the Salsa: Add all prepped ingredients to a bowl and mash together with a fork. Reserve for taco assembly. For the Tacos: Lay your tacos shells out and layer with chicken, salsa, and cilantro, and then garnish with a sprinkle of crumbled cheese. Eat immediately!

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