Best 4 Crispy Chicken Mini Tacos Recipes
**Crispy Chicken Mini Tacos: A Delightful Fusion of Flavors and Textures**
Indulge in a tantalizing culinary adventure with these crispy chicken mini tacos, where every bite is a symphony of flavors and textures. These delectable treats are perfect for any occasion, from casual gatherings to festive parties. Get ready to embark on a taste journey that will leave your taste buds dancing with joy. In this comprehensive guide, you'll find step-by-step instructions for creating these mini tacos, along with variations and serving suggestions to cater to diverse preferences.
**Variations and Serving Suggestions**
- For a vegetarian twist, replace the chicken with crispy tofu or roasted vegetables.
- Add a refreshing touch with a dollop of guacamole or pico de gallo.
- Spice things up with a drizzle of your favorite hot sauce or sriracha.
- Experiment with different fillings, such as pulled pork, shredded beef, or grilled fish.
- Serve with a side of Mexican rice and refried beans for a complete and satisfying meal.
With endless possibilities for customization, these crispy chicken mini tacos are a versatile culinary canvas, just waiting for you to unleash your creativity. So gather your ingredients, prepare your taste buds, and embark on this delightful culinary journey.
MINI CHICKEN TACOS RECIPE BY TASTY
Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole
Provided by Claire Nolan
Categories Appetizers
Time 30m
Yield 50 mini tacos
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- Generously brush butter onto both sides of the tortillas.
- Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
- Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
- Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
- Shred a rotisserie chicken, removing all bones and skin.
- Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
- Serve along with your favorite taco toppings.
- Enjoy!
Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
CRISPY CHICKEN STREET TACOS
Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
Provided by Food Network
Categories main-dish
Time 37m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food
CRISPY CHICKEN TACOS RECIPE
Say hello to this amazing Crispy Chicken Tacos Recipe. This Crispy Chicken Tacos Recipe is sure to be your family's new favorite weeknight dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine coating mix and seasonings in medium bowl; stir in cheese.
- Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
- Bake 15 to 18 min. or until done (165ºF). Meanwhile, toss coleslaw with dressing.
- Top tortillas with chicken, coleslaw and mangos; fold in half.
Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 43 g, Fiber 7 g, Sugar 13 g, Protein 33 g
CRISPY CHICKEN TACOS
For an a-maize-ing upgrade, this easy dinner recipe has you quickly fry soft corn tortillas in hot oil just until their edges are crisp. This turns them into a crispy handheld treat filled with a hearty mix of shredded chicken thighs and a quick homemade tomato salsa.
Provided by Lauryn Tyrell
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
- Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
- Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a meat thermometer, cook the chicken until the juices run clear when pierced with a fork.
- For extra crispy chicken, double-coat the chicken in the breading mixture.
- To make the tacos ahead of time, cook the chicken and assemble the tacos, then store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the tacos in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Serve the tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, or salsa.
Conclusion:
Crispy Chicken Mini Tacos are a delicious and easy-to-make appetizer or snack. They are perfect for parties or game day gatherings. With just a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. So next time you are looking for a quick and easy recipe, give these Crispy Chicken Mini Tacos a try!
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