Description
Hey there, fellow food lovers! If you’re anything like me, you know that life can get pretty hectic. Between juggling work, family, and everything in between, finding time to whip up a delicious meal can feel like a daunting task. That’s where these Spicy Chicken Mini Tacos come to the rescue!
Ingredients
- Chicken (cooked & shredded)
- Mini Tortillas or Taco Shells
- Chili Powder
- Cumin
- Paprika (smoked optional)
- Hot Sauce (optional)
- Shredded Cheese
- Salsa or Pico de Gallo
- Jalapeños (optional)
- Oil
- Salt & Pepper
Instructions
- Season the Chicken: If starting with raw chicken, season it with salt, pepper, chili powder, cumin, and paprika, then cook (grill, bake, or sauté) until fully done. Shred or chop. If using pre-cooked or rotisserie chicken, shred it and toss with chili powder, cumin, paprika, and a bit of hot sauce (optional). Taste and adjust seasoning.
- Warm the Chicken (If Needed): In a skillet over medium heat, drizzle 1 tablespoon of oil. Add the seasoned shredded chicken, stir for about 3–4 minutes to heat through. Splash in hot sauce or a bit of water if it seems dry.
- Prep the Mini Tortillas: For soft mini tortillas, lightly warm them in a dry skillet or microwave to make them pliable. For crunchy mini taco shells, preheat the oven according to package directions and bake until crisp. Alternatively, shape small tortillas into a taco shell form using the oven rack or a specialized taco stand.
- Assemble the Tacos: Take each mini tortilla or shell. Fill with a spoonful of shredded chicken. Top with shredded cheese. If you want the cheese melted, place the filled tacos on a baking sheet and broil for 1–2 minutes or bake at 350°F (175°C) for 5 minutes, keeping an eye on them so they don’t burn.
- Add Toppings: Once cheese is melted (or if you prefer unmelted cheese, skip the broiling step), top each mini taco with salsa or pico de gallo. Garnish with sliced jalapeños if you like it spicier. Add a sprinkle of cilantro or chopped onions if desired.
- Serve Immediately: Transfer to a platter. Encourage guests (or yourself!) to grab them while they’re warm. Offer extra hot sauce, guacamole, or sour cream on the side.
Notes
- Feel free to customize toppings based on personal preference.
- These tacos can be made ahead of time and reheated before serving.
- Adjust the spice level by adding more or less hot sauce and jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg