Mini Chicken Tacos by @helena_pudic

35 min

5 servings

🍗

400 g

Chicken fillet

🧅

1

Onion

🥙

400 g

Mixed vegetables for tortillas

🧂

Salt

🌶️

Sweet paprika

🌶️

Chili

🧀

2 tbsp

Cream cheese

🍅

100 ml

Tomato puree

🥙

5

Tortillas

🧀

Hard cheese

🫗

Oil

🥛

Sour cream

🧄

Garlic

🥚

Mayonnaise

  1. Cut
    • Tortillas

    Cut the tortillas into smaller rounds using a cutter, or a glass or can with a sharp edge.

  2. Sauté
    • Onion
    • Oil

    Sauté the onion in a little oil.

  3. Add
    • Chicken fillet

    Add the chicken, cut into cubes, and cook until it turns white.

  4. Season
    • Chicken fillet
    • Salt
    • Chili

    Season the chicken with salt, sweet paprika and chili.

  5. Cook
    • Chicken fillet

    Cook the chicken until it takes on a nice color.

  6. Add
    • Mixed vegetables for tortillas
    • Onion

    Add the drained mixed vegetables from the can.

  7. Add
    • Cream cheese
    • Tomato puree

    Add the cream cheese and tomato puree.

  8. Cook
    • Cream cheese

    Cook for a few minutes, stirring, until the cream cheese melts.

  9. Season
    • Salt
    • Chili

    Taste and season further if needed.

  10. Fill
    • Tortillas
    • Chicken fillet

    Fill the small tortillas with the chicken mixture.

  11. Shape
    • Tortillas

    Shape them into taco form using a glass to help fold them.

  12. Top
    • Hard cheese

    Top with grated hard cheese.

  13. Bake
    • Tortillas
    • Hard cheese

    Bake at 200°C until the cheese melts and lightly browns.

  14. Mix
    • Sour cream
    • Garlic
    • Mayonnaise

    For the sauce, mix sour cream, garlic and mayonnaise.

Mini Chicken Tacos by @helena_pudic

35 min

5 servings

🍗

400 g

Chicken fillet

🧅

1

Onion

🥙

400 g

Mixed vegetables for tortillas

🧂

Salt

🌶️

Sweet paprika

🌶️

Chili

🧀

2 tbsp

Cream cheese

🍅

100 ml

Tomato puree

🥙

5

Tortillas

🧀

Hard cheese

🫗

Oil

🥛

Sour cream

🧄

Garlic

🥚

Mayonnaise

Preparation Steps

  1. Step 1/14

    Cut the tortillas into smaller rounds using a cutter, or a glass or can with a sharp edge.

    🥙Tortillas
    🔪Round cutter
    🥛Glass

  2. Step 2/14

    Sauté the onion in a little oil.

    🧅Onion
    🫗Oil
    🍳Frying pan
    🥄Spoon

  3. Step 3/14

    Add the chicken, cut into cubes, and cook until it turns white.

    🍗Chicken fillet
    🍳Frying pan
    🔪Knife
    🪵Cutting board
    🥄Spoon

  4. Step 4/14

    Season the chicken with salt, sweet paprika and chili.

    🍗Chicken fillet
    🧂Salt
    🌶️Sweet paprika
    🌶️Chili
    🍳Frying pan
    🥄Spoon

  5. Step 5/14

    Cook the chicken until it takes on a nice color.

    🍗Chicken fillet
    🍳Frying pan
    🥄Spoon

  6. Step 6/14

    Add the drained mixed vegetables from the can.

    🥙Mixed vegetables for tortillas
    🍳Frying pan
    🥄Spoon

  7. Step 7/14

    Add the cream cheese and tomato puree.

    🧀Cream cheese
    🍅Tomato puree
    🍳Frying pan
    🥄Spoon

  8. Step 8/14

    Cook for a few minutes, stirring, until the cream cheese melts.

    🧀Cream cheese
    🍳Frying pan
    🥄Spoon

  9. Step 9/14

    Taste and season further if needed.

    🧂Salt
    🌶️Sweet paprika
    🌶️Chili
    🍳Frying pan
    🥄Spoon

  10. Step 10/14

    Fill the small tortillas with the chicken mixture.

    🥙Tortillas
    🍗Chicken fillet
    🥄Spoon

  11. Step 11/14

    Shape them into taco form using a glass to help fold them.

    🥙Tortillas
    🥛Glass

  12. Step 12/14

    Top with grated hard cheese.

    🧀Hard cheese
    🍳Baking tray

  13. Step 13/14

    Bake at 200°C until the cheese melts and lightly browns.

    🥙Tortillas
    🧀Hard cheese
    🍳Baking tray

  14. Step 14/14

    For the sauce, mix sour cream, garlic and mayonnaise.

    🥛Sour cream
    🧄Garlic
    🥚Mayonnaise
    🥣Mixing bowl
    🥄Spoon

Composition

Ingredients

Types

Meat, Vegetables, Spices, Dairy, Fats and oils, Condiments

Ingredients

Chicken fillet, Onion, Mixed vegetables for tortillas, Salt, Sweet paprika, Chili, Cream cheese, Tomato puree, Tortillas, Hard cheese, Oil, Sour cream, Garlic, Mayonnaise

Notes

Chicken fillet (cut into cubes), Mixed vegetables for tortillas (canned, drained, typically peas, peppers, corn), Salt (to taste, part of the seasoning mix), Sweet paprika (to taste, part of the seasoning mix), Chili (to taste, part of the seasoning mix), Hard cheese (grated, amount not given), Oil (a little, for sautéing the onion), Sour cream (for the sauce, amount not given), Garlic (for the sauce, amount not given), Mayonnaise (for the sauce, amount not given)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free

Calories

310 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 24g, Fat: 14g, Fiber: 2.5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 520mg, Calcium: 180mg, Iron: 1.5mg, Potassium: 400mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 12mg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Round cutter, Glass, Knife, Cutting board, Frying pan, Spoon, Mixing bowl, Baking tray

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Family Gathering, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Mexican

Geographic

Croatia, Europe

Various

Aspect

Texture

Melty, Cheesy, Tender, Crispy Edges

Flavors

Savory, Spicy, Creamy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat in oven or microwave before serving), freezer : 1 month (freeze baked tacos without the sauce,reheat in oven until hot throughout)