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
MINI TACOS
These can be a easy appetizer or a light dinner. I received this recipe in an email from the Campbell's site, and after we made these for a tasty dinner, I knew I had to share!
Provided by Bekah
Categories Lunch/Snacks
Time 15m
Yield 24 mini tacos
Number Of Ingredients 9
Steps:
- Cook hamburger until browned.
- Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
- Simmer for 3-5 minutes.
- Press wonton wrappers into mini muffin cups.
- Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
- Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
- Serve with extra salsa, sour cream, olives and guacamole if desired.
- ENJOY!
Nutrition Facts : Calories 79.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 16.4, Sodium 267.3, Carbohydrate 6.3, Fiber 0.5, Sugar 0.5, Protein 5.7
TEENY TINY TACOS
Make and share this Teeny Tiny Tacos recipe from Food.com.
Provided by lauren
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- If using chicken or turkey, lightly spray a skillet with cooking spray. Put ground beef, chicken, or turkey in the skillet; use a wooden spoon to break up the meat. Put the skillet on a burner. Turn the burner to medium-high heat. Cook until no pink color is left in the meat, stirring now and then with the wooden spoon. This will take 6 to 10 minutes. Turn off burner. Remove skillet from burner.
- Place a colander over a bowl. Spoon meat into the colander and let the fat drain into the bowl. Put fat in a container to throw away.
- Stir 1/2 cup salsa and the oregano into the meat. Cover skillet and put skillet on a burner. Turn the burner to medium heat. Cook for 5 minutes, stirring with the wooden spoon after 3 minutes. Turn off burner. Remove skillet from burner. Put meat in a bowl.
- While meat mixture is cooking, tear or cut lettuce into bite-size pieces. Use kitchen scissors to open the package of taco shells.
- To make tacos, spoon meat mixture into taco shells. Add lettuce and cheese. Top with sour cream, chopped tomato, and extra salsa, if you like.
- Serve with fresh orange sections and a glass of milk.
Nutrition Facts : Calories 321.6, Fat 20.6, SaturatedFat 8.1, Cholesterol 66.2, Sodium 345, Carbohydrate 14.5, Fiber 2.1, Sugar 1, Protein 19.6
TINY TACOS
These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.
Provided by Chef John
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
- Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
- Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
- Bake in the preheated oven until cheese melts, about 3 minutes.
- Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
- Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g
TINY TACOS (LOW FAT)
Tostitos Baked Scoops filled with taco seasoned beef, lettuce, tomatoes, and cheddar cheese. They're so much fun. Not only can you et ten of them for only 200 calories, the whole family will be excited to dig into your "diet food." And kids will be more than willing to help prepare them. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook. Note: The ingredients will not let me list the 10 Tostitios Baked! Scoops.
Provided by Crafty Lady 13
Categories Mexican
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Arrange the Scoops side by side on a plate.
- Mix the lettuce, tomatoes, and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
- Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
- Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon each). Dollop the top of each with taco sauce. Serve immediately.
Nutrition Facts : Calories 284.4, Fat 10.1, SaturatedFat 4.8, Cholesterol 111, Sodium 439.8, Carbohydrate 3.7, Fiber 0.4, Sugar 1.9, Protein 42
MOLLIE KATZEN'S TINY TACOS (FUN FOR KIDS!)
Tiny Tacos is another fun recipe for kids to make from Mollie Katzen's book 'Salad People & More Real Recipes'. Kids really love making these as they are tasty & simple to make.
Provided by Um Safia
Categories < 15 Mins
Time 10m
Yield 6 kid sized servings
Number Of Ingredients 5
Steps:
- Lay the chips on a plate or serving platter.
- Spoon a small amount of refried beans on each chip.
- Spoon on dabs of guacamole & salsa.
- Sprinkle on some cheese.
- Eat open-faced or add chips on top to make ''sandwiches''.
Nutrition Facts : Calories 172.5, Fat 8.6, SaturatedFat 5.2, Cholesterol 28.1, Sodium 606.3, Carbohydrate 13.9, Fiber 4.5, Sugar 1.6, Protein 10.7
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