Mini Tacos Recipe
Explore the best mini tacos recipe: quick, delicious, and perfect for gatherings. Simple steps, vibrant flavors!
Equipment
- Large skillet
- Small mixing bowls
- Measuring cups and spoons
- Mini taco shells or small tortillas
Ingredients
- 500 grams Ground chicken
- 2 tablespoons Taco seasoning
- 16 pieces Mini taco shells
- 1 cup Shredded cheddar cheese
- 1 cup Salsa
- 1/2 cup Sour cream
- 1 diced Avocado
- 1/4 cup Chopped fresh cilantro
- Lime wedges for serving
Instructions
Step 1-Prepare the Meat
- Brown the ground chicken in a large skillet over medium-high heat until fully cooked.
- Stir in the taco seasoning and a splash of water to distribute the flavors evenly.
- “Always taste as you go—a chef’s best tool is their palate!”
Step 2-Assemble the Tacos
- Lay out the mini taco shells on a flat surface.
- Spoon the cooked meat into each shell, filling them just enough to hold all the goodness without spilling.
- “Remember, it’s all in the presentation. Evenly distribute the meat for a photo-worthy finish!”
Step 3-Add the Toppings
- Sprinkle shredded cheddar on each taco while the meat is still hot.
- Add a dollop of salsa and a spoonful of sour cream on top.
- Finish with diced avocado and a sprinkle of fresh cilantro.
- “The combination of fresh and cooked elements brings a fantastic depth of texture and flavor.”
Notes
- For crisper taco shells, pre-bake them in the oven for about 5 minutes at 350°F before filling.
- If you’re not a fan of chicken, try using cooked and shredded beef or pork. It’s just as delicious!