Mini Tacos

Delightful mini tacos filled with shredded chicken and cheese, perfect for gatherings or cozy dinners.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Appetizer, Dinner

Cuisine: Mexican

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

For the filling

2 cups shredded chicken Use rotisserie chicken for a shortcut.
1 cup colby jack cheese Can substitute with Monterey jack or cheddar.

For assembling

12 pieces corn tortillas Street taco size works best.
1/2 cup fresh cilantro Finely chopped.
1/2 cup sour cream For topping.
1/2 cup salsa Use your favorite homemade or store-bought kind.

Method

Preparation

Warm the corn tortillas in a skillet or microwave until pliable.
Fill each tortilla generously with the shredded chicken.
Sprinkle colby jack cheese over the chicken, allowing it to melt slightly.
Top each taco with cilantro, a dollop of sour cream, and salsa.
Serve immediately.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 350mgFiber: 2gSugar: 1g

Notes

Consider serving with lime wedges, cucumber or avocado salad. For leftovers, store in an airtight container in the fridge for 2-3 days and reheat gently in the oven or skillet. Prep the chicken and toppings ahead of time to speed up assembly.

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