Mini Crispy Tacos

When it comes to appetizers you can never go wrong with tacos…truthfully you can never go wrong with TACOS period. These mini crispy tacos are perfect for any gathering and it pairs great with a variety of sauces/salsas and little extras like fresh limes. There’s really just two ingredients for this recipe…oh and a dash of salt. The first is the tortilla, for the bite size taco get yourself a package of “street corn tortillas”, if you don’t have that option you can always use a medium to large cookie cutter to get the right size. You can always just use regular sized corn tortillas, the bigger the better right? The second ingredient is the chicken. I absolutely love store bought rotisserie chicken. Rotisserie chicken is the best because I can get a good two meals for 4 from one chicken, they are so juicy and bursting with flavor and I can’t forget the perfectly golden savory skin. Yum! So because it’s convenient and flavorful, I choose to use rotisserie chicken, but if you can and want to make your own, more power to you! Alright..lets begin.

Yields: 25-30 (approximately) Prep Time: 10 minutes Cook Time: 15 minutes

  • 3-4 Cups Shredded Rotisserie Chicken
  • 20-30 Corn Tortillas (street)
  • Salt to taste (optional)

First what you want to do is in a zip-lock bag place your tortillas inside (do not zip or close) and microwave for about 1 minute or until the bag is steamy and the tortillas are pliable. You should be able to bend or roll without cracking or breaking.

*You might want to do this in batches so they don’t dry out while you’re browning up the first couple of tacos.

Shred the rotisserie chicken. Place about a tablespoon or two on the tortilla.

*The rotisserie I buy is so flavorful and I serve it with a salsa and fresh limes that I don’t feel like I need to add extra seasoning or salt. You can always adjust to your liking.

Fold in half.
The tortilla should be hot enough to fold and stay put, if it’s not you can warm it up for a couple of seconds in the microwave or secure it with a toothpick.

Don’t forget to remove toothpicks before serving!

In a large pan heat about a 1/4 cup of vegetable or corn oil at medium-high heat.

Place folded tacos in the pan for about 1-3 minutes on each side or until golden brown.

Optional: I like to sprinkle a dash of salt over them right before I take them out for a salty crust.

Line a pan or plate with paper towels and allow the tacos to drain any excess oil.

Serve immediately and enjoy!

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