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Looking for a yummy appetizer to make for your next get together!?
These Mini Chicken Taco Cups are the perfect simple appetizer that is sure to please any crowd! They are light and crispy and filled with flavourful chicken, melty cheese and deliciously fresh toppings like pickled red onions and guacamole!
Not only is this recipe a great appetizer, but you can also whip these up for dinner or a yummy snack! Trust me, you have got to try them!
These Mini Tacos are totally customizable!
Let’s start with the meat… chicken is my go-to because it is a leaner, healthier option and lets be honest, who doesn’t love chicken! Perfect for any kind of eater, even the picky ones!
But, if you do want to change things up, this recipe is super adaptable. You could replace the chicken with a ground meat of your choice, such as ground turkey, chicken or beef. You could also totally step it up by using shredded beef or short ribs that have been cooked in the slow cooker… YUM.
Then we have the toppings which add a ton of freshness to the recipe! My favourites are shredded lettuce for added crunch, juicy cherry tomatoes (you could also use Pico de Gallo which is super tasty) and a combo of sour cream and guacamole! I also top the tacos with fresh cilantro and homemade pickled red onions which add the perfect tang!
Feel free to change out any of the toppings to your liking!
Mini Chicken Taco Cups
This recipe makes 12 Mini Chicken Taco Cups
Ingredients:
6 medium size soft flour tortillas
2 boneless skinless chicken breasts, diced
1-2 tbsp olive oil
1 tbsp taco seasoning
1/2 cup refried beans
2 cups shredded cheddar cheese
Toppings:
Romaine lettuce, finely shredded
Cherry tomatoes, sliced
Sour cream
Guacamole (you can find my recipe here)
Pickled red onions (you can find my recipe here)
Fresh cilantro, chopped
Method
Preheat the oven to 375 degrees.
Lightly spray two muffin tins with cooking spray. Cut approximately 4 inch circles using a cookie cutter or round shape from the tortillas (I use a round Tupperware container and it works just as perfectly as a cookie cutter). You will need about 12 mini tortillas circles. Place the tortillas in each muffin tin, gently pressing into the bottom of the tin. Feel free to heat the tortillas in the microwave for about 20 seconds before placing them into the muffin tins to make them more pliable. Bake in the oven for 10 minutes to get the tortilla cups crispy before filling them.
In a non stick pan, heat 1 tbsp of olive oil over medium heat. Add in the chicken and taco seasoning (you can add more olive oil if needed). If you notice the pan is getting dry, add 1 tbsp of water at a time to keep the chicken moist. Cook until the chicken is fully cooked through.
Once the tortilla cups are crispy, place a small teaspoon of refried beans into the bottom of each cup, followed by a spoonful of chicken. Top with some shredded cheddar cheese and bake for an additional 5 minutes, or until the cheese is melted.
Carefully remove the taco cups from the muffin tins. Sprinkle on the toppings (shredded lettuce, cherry tomatoes, sour cream, guacamole, pickled red onions and chopped fresh cilantro). Serve and enjoy!
I hope you loved these Mini Chicken Taco Cups!
If you are looking for other yummy appetizer recipes, be sure to check out these ones:
Strawberry Basil Crostini with Melty Brie
Delicious Loaded Mediterranean Hummus
Make sure to tag me on instagram if you make any of my recipes!
Your Girl,
A
