Recipe By fabeveryday
Rating
Published Oct 4th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 34 tacos Calories 382.6

My take on the viral mini tacos. These little chicken and corn tacos bites are perfect for a party or for game day snacking. Feel free to experiment with shredded pork and/or beef instead of chicken and your favorite taco toppings!

Recipe Ingredients

  • 10 (7 inch) flour tortillas
  • butter-flavored cooking spray
  • 2 ½ cups cooked, shredded chicken
  • 1 ¼ cups whole kernel corn, drained
  • 1 ¼ cups salsa
  • ¾ cup shredded Mexican cheese blend
  • ½ cup sour cream

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
  3. 3 Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
  4. 4 Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
  5. 5 Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
  6. 6 Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

Nutrition Facts

  • Calories 382.6
  • Carbohydrate 40.3 g
  • Cholesterol 49.8 mg
  • Fat 15.9 g
  • Fiber 3 g
  • Protein 19.8 g
  • Saturated Fat 6.7 g
  • Sodium 694.7 mg
  • Sugar 2 g

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