It’s likely that there will be a theme for the shower and we have to admit, we are big fans of a little fiesta! The flavors are so fun and beg to be served family style! Just like the theme, these mini chicken tacos are sure to be a hit! They’re cute and not to mention, oh so tasty. Can’t find mini tortillas? Try making your own using large tortillas and a biscuit or cookie cutter!
Mini Chicken Tacos with Avocado Crema
Makes: 16-24 mini tacos
Total Time: 45 minutes
1 ½ pounds skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chili powder
1 cup grape tomatoes, quartered
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 lime, juiced
16-24 mini tortillas, flour or corn
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
sliced lettuce or cabbage
extra limes for garnish
chipotle lime crema
3 tablespoons Greek yogurt
¾ cup half and half
1 tablespoon adobo sauce
juice of half a lime
1/8 teaspoon salt
Preheat oven to 375°F.
Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and let it get really hot. Once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes.
In a small bowl, combine cumin, paprika, chili powders, garlic powder and onion powder. Set aside.
While the chicken is cooking, combine the diced onion, tomatoes, lime juice and cilantro in a small bowl. Add a sprinkle of salt and pepper and set aside.
Once chicken is cooked, transfer chicken and pan juices to a bowl and add mixed spices. Use forks to shred the chicken and mix in the spices.
To assemble, place chicken in a tortilla and top with salsa, crumbled cheese and a drizzle of crema. Serve with avocado, sliced cabbage (or lettuce) and a squeeze of lime.