5 from 1 vote
Bite size chicken taco appetizer
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Bite Size Chicken Tacos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These bite size chicken tacos make great appetizers or snacks. Even a meal for light eaters or small kids.

Course: Appetizer
Servings: 25 Appetizer Servings
Author: On The Go Bites
Ingredients
Chicken Mixture
  • 1 pound ground chicken or ground beef or turkey
  • 1 tablespoon canola oil
  • 2 cloves garlic minced, about 1 1/2 teaspoons or 1/2 teaspoon garlic powder
  • 8 ounces tomato sauce
  • 1 package taco seasoning or3 1/2 Tablespoons homemade taco seasoning
  • 1 tablespoon hot sauce or to taste
  • 10 medium flour tortillas 6" diameter
Toppings
  • 1/2 cup sour cream
  • 1 cup shredded cheese cheddar or 4-cheese blend are good choices
  • 2 medium Roma tomatos chopped
  • 1/2 medium onion red, yellow or sweet
  • 1 medium jalapeno ribs and seeds removed
Instructions

  1. Preheat oven to 375 degrees

Prepare Chicken Mixture

  1. Heat skillet over medium-high heat and add oil. Sauté onion for about 5 minutes, add garlic and cook for 30 seconds. Add ground chicken and cook for 5-8 minutes to brown and almost cook through. Keep breaking up the chicken so you don’t end up with large chunks cooking together.

  2. Add taco spice mix to toast with the meat, stir and cook for about 3 minutes.

  3. Add tomato sauce, stir and lower heat, continue cooking to firm up or thicken the sauce for about 5-10 minutes.

  4. Add hot sauce. Taste and adjust seasonings, especially salt. If the seasoning seems too mild then try adding another ½ teaspoon of kosher salt, stir and taste again. It’s amazing how salt brings the other flavors to life. Of course, over salting will ruin the dish so only add small increments at a time.

Making Bite Size Tortillas

  1. Place tortillas, 2 at a time, on a cutting board and cut out 1 ½” circles with a biscuit or cookie cutter.

  2. Line a baking sheet with parchment paper or brush baking tray with oil. Place one mini tortilla on baking tray, top with about a teaspoon of cooked chicken mixture and a sprinkle of cheese. Top with another mini tortilla and some more cheese. Bake for 5 minutes or so until cheese has melted. If you want some golden color keep in oven for another 5 minutes.

  3. Remove from oven and let cool for 5 minutes.

Make Toppings

  1. While the meat mixture is cooking, prep the toppings. Depending on what toppings you have chosen, shred, dice and chop as necessary.

  2. Transfer the bite size chicken tacos to the serving platter. Add sour cream first. Either place a small dollop of sour cream in the middle of each mini taco, or use a squirt bottle to make fancy zig zags back and forth. Add other toppings. If you have extra parsley in your refrigerator top each bite size taco with a parsley leaf.

Recipe Notes

Optional: If you would like to serve this as a hearty dinner, then see our Chicken Tacos For A Crowd. Same ingredients just different assembly. This recipe will make about 8 full size tacos or 16 mini street tacos.

If you don’t have fresh Roma tomatoes you can substitute with a can of well drained diced tomatoes

The chicken mixture can be made up to 2 days ahead of time and refrigerated.  To reheat, put chicken mixture back into a skillet, cover, and heat over low until warmed through.  You may need to add some broth or water to moisten

You will have some chicken mixture leftover.  Save for lunch tomorrow with a regular size taco shell or tortilla.