One-Bite Tacos
Make a big batch of barbacoa ahead of time, divide into portions, and freeze the portions; then, you can pull them out for a quick appy when you need it. One Chicken Barbacoa recipe makes enough for 6 batches of these one-bite wonders!
Ingredients
1 cup preparedChicken Barbacoa
5–6 small (6") or 3–4 large (10") tortillas
Toppings (optional): Poco Picante Salsa, Guacamole, or sour cream
Preparation
- Preheat oven to 350° F.
- Using a 3" cookie cutter, cut tortillas into 24 rounds. Wrap in a large kitchen towel. Microwave on high for 45 sec. Lightly brush with oil and press into wells of a mini muffin pan.
- Bake 8 min, or until golden brown and toasty. Turn onto Cooling Rack. If making ahead, store in an air-tight container at room temperature up to 5 days. If shells soften, re-crisp in 350° F oven.
- To serve, spoon warm chicken barbacoa into taco shells so they are half full (1 1⁄2–2 tsp each) and add toppings, if desired. Serve warm.
Nutritional Information
Per serving (1 mini taco): Calories 40, Fat 1.5 g (Saturated 0.3 g, Trans 0 g), Cholesterol 15 mg, Sodium 0 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 0 g), Protein 5 g.
Tips
Instead of making your own mini taco shells, use nacho chip scoops.
If your mini taco shells are popping out of the pan, place Cooling Racks on top to hold them down while baking.
Shop This Recipe
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