Mini Chicken Tacos
These easy mini chicken tacos made with leftover chicken are perfect for quick dinners or kid-friendly lunches. They're ready in just 20 minutes and are a simple and delicious way to use up leftover chicken!
Servings: 12 mini tacos
Ingredients
- 2 tbsp oil, divided
- 1 clove garlic, minced
- 1 tightly packed cup shredded leftover chicken 6 oz in weight
- ½ cup shredded cheese colby jack or mexican cheese blend are great options
- ½ cup petite diced tomatoes don't drain the juices from the can, measure out ½ cup of both combined
- 2 tsp taco seasoning
- 12 street corn tortillas
Instructions
- Add 1 tablespoon of oil to a large frying pan over medium heat. Once heated, add the garlic and cook until lightly golden, about 1 minute.
- Add the shredded chicken, petite diced tomatoes, and the taco seasoning to the pan. Mix it until everything is combined and incorporated (about 2 minutes).
- Add the cheese and mix it in until it is fully melted and incorporated into the chicken mixture. Set the mixture aside on a plate.
- Add an extra tablespoon of oil to the same pan. Once it heats up, add 4 or 5 street corn tortillas to the pan making sure that they do not overlap. Add about 1 heaping tablespoon of the chicken mixture onto each tortilla and lightly spread it to coat the tortilla .
- Sprinkle some extra cheese on top of the chicken mixture on each tortilla (this will serve as a binder to keep the tacos closed while cooking).
- Use a spatula to fold over each tortilla into a taco shape and press down on the tortilla to seal it closed. Cook the tacos on both sides until crispy and golden, about 2 minutes per side. Transfer the tacos to a paper-towel-lined plate to cool and repeat for the remaining tacos.
Notes
- Make sure to heat the corn tortillas in the pan for a few minutes before folding them over. This makes them more flexible to prevent cracking.
- You can make your own taco seasoning, but I love using this premade taco seasoning packet for a quick option!
- Make sure not to overfill the tacos so that they don't fall apart. Also, make sure that the chicken is finely shredded so that there aren't too many large chunks in the mini tacos.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 54mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.4mg
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