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!