Mini Chicken Taco Cups -

Mini Chicken Taco Cups

Mini taco cups are a delicious and easy-to-make appetizer that are perfect for parties and gatherings

Course Appetizer

Cuisine Mexican

Keyword Mini Chicken Tacos

Prep Time 10

Cook Time 13

Total Time 23

Servings Taco Cups

Calories 55kcal

Author Anne

Equipment

Cupcake Tin
Paring knife

Ingredients

2 Flour Tortillas 8 to 10 inches in size
4 ounces Chicken Cooked
1/2 teaspoon Chili Powder
2 teaspoons Lime Juice
1/2 teaspoon Olive Oil
3 ounces Shredded Cheddar Cheese

Instructions

Toss the cooked 4 ounces Chickenwith 2 teaspoons Lime Juice and 1/2 teaspoon Chili Powder in a small bowl and set it aside. Preheat the oven to 375 degrees f.
Place 2 Flour Tortillas on a cutting board and use a glass rim to cut out circles that are approximately 3 inches round.
Use a pastry brush to coat the cupcake tin with 1/2 teaspoon Olive Oil
Gently press the tortillas into the cupcake int and bake for 8 minuts.
Remove the tortilla cups from the oven and top them with the seasoned chicken and 3 ounces Shredded Cheddar Cheese.
Place the cups back into the oven and bake for 3 to 5 minutes longer until the chicken is heated and cheese melts.

Notes

Serve mini tacos with your favorite taco toppings such as salsa, guacamole, sour cream, lettuce, lime wedges, black beans, red onion, green onions, and tomatoes.

Store leftovers in the refrigerator for up to 3 days.

Nutrition