Street Tacos With Crispy Quinoa
  • 12oz shredded rotisserie chicken
  • 8 soft corn tortillas, small size
  • 1 cup radicchio, shredded
  • 1 cup iceberg lettuce, shredded
  • 1 cup chopped tomatoes
  • 1 cup corn, slightly charred
  • ½ cup guacamole
  • ½ cup Crispy Quinoa (see recipe)
  • Lime wedges for serving
  1. Heat a medium frying pan over medium heat, add the tortillas and warm until golden brown, about 2 minutes. Flip to warm the other side. Serve immediately.
  2. Arrange the ingredients, including the Crispy Quinoa, in small bowls. Place the warmed tortillas on a small plate.
  3. Encourage freestyle taco making!
To make vegan, substitute 1 cup charred corn and 1 cup chopped tomatoes for the rotisserie chicken.
Recipe by Jennifer Tyler Lee at