These delicious mini chicken tacos are absolutely delicious and bursting with flavourful ingredients. They’re such a hit at parties or family get-togethers!
Here’s all you need to make these fresh, no-freezer, ready to impress mini chicken tacos: chicken breast, shredded cheese, lime, taco seasoning (base) and cilantro, salsa, guacamole, sour cream (as toppings) or any other topping you like.
After only 3 hours in the crockpot, the meat is melt-in-your-mouth delicious and ready to add to your mini taco shells. Mix that with some cheese, fresh salsa or guacamole and a bit of zinginess from the lime…sometimes that’s just what you need. I could literally eat 20 of these!
Ingredients:
Instructions:
Wash and prepare the vegetables.
Place a pan under medium-high heat and add two tablespoons of oil.
Coat the chicken with spices.
Transfer to the pan and brown on both sides, then transfer to the slow cooker.
Add the rest of the ingredients into the slow cooker.
Cook on high for about 3 hours until the meat becomes tender.
With 2 forks, carefully shred the chicken. By now the meat should be melt-in-your-mouth tender and easy to pull apart.
Keep the chicken in the slow cooker, on the warm setting until you're ready to assemble the mini tacos.
Preheat the oven to 350 degrees F.
Lay the mini (soft) taco shells in a small baking pan. Sprinkle a layer of cheese, then add shredded chicken and top with cheese.
Bake for about 5 minutes until the shells get a slightly golden-brown edge. I also like to char the shells on an open flame before assembling the tacos, for a toasty effect.
Serve hot along with your favourite dipping sauce or side.
Ingredients
Directions
Wash and prepare the vegetables.
Place a pan under medium-high heat and add two tablespoons of oil.
Coat the chicken with spices.
Transfer to the pan and brown on both sides, then transfer to the slow cooker.
Add the rest of the ingredients into the slow cooker.
Cook on high for about 3 hours until the meat becomes tender.
With 2 forks, carefully shred the chicken. By now the meat should be melt-in-your-mouth tender and easy to pull apart.
Keep the chicken in the slow cooker, on the warm setting until you're ready to assemble the mini tacos.
Preheat the oven to 350 degrees F.
Lay the mini (soft) taco shells in a small baking pan. Sprinkle a layer of cheese, then add shredded chicken and top with cheese.
Bake for about 5 minutes until the shells get a slightly golden-brown edge. I also like to char the shells on an open flame before assembling the tacos, for a toasty effect.
Serve hot along with your favourite dipping sauce or side.
How to Make Mini Tortilla Shells
- Place the regular tortilla wrap on a cutting board.
- Using a 2.7 inch food ring, cut about 5-6 pieces into the tortilla wrap depending on the size of the wrap. You can use a larger diameter food ring if you prefer bigger shells.
- It’s that easy. 🙂
How to Assemble Mini Tacos?
- Lay the mini taco shells in a small baking pan
- Add the toppings one by one, in small quantities.
- Here’s the order I prefer: shredded cheese at the base, warm shredded chicken, another round of shredded cheese.
- When they’re out of the oven and the cheese is all melted and sizzling hot, sprinkle with salsa, shallots, cilantro or any other toppings of your choice.
I hope you enjoy these tiny chicken tacos as much as we do. They might seem like a bit of work, but they’re totally worth it – and if you have kids, they make for a nice kid-friendly activity to spice up your usual Taco Tuesdays!
Here’s another one of my recent recipes: Easy Mushroom Risotto