Mini Chicken Tacos
These crispy, golden mini chicken tacos are super easy to make and taste delicious. An easy weeknight dinner that is also great for a Taco Tuesday dinner the whole family will love.
Servings: 18 Mini Tacos
Ingredients
- 2 boneless skinless chicken breasts, diced small
- 1 tablespoon butter
- 2 teaspoons garlic salt
- 2 teaspoons Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ cup chipotle ranch dressing
- ⅛ cup avocado ranch dressing
- 18-20 corn tortilla, street taco size
- 2 cups sharp cheddar cheese, shredded
- 2+ cups vegetable oil
Instructions
- In a large skillet or frying pan, melt butter over medium high heat.
- Place diced chicken into the pan and sprinkle with seasonings.
- Fry until chicken is thoroughly cooked.
- Remove chicken and place in a medium bowl.
- Pour chipotle ranch and avocado ranch dressing into the bowl. Stir to combine.
- Wipe out the skillet and add vegetable oil. Heat over medium high heat.
- Using tongs, gently add tortillas, one at a time, into the hot oil and then place on plate.
- Fill with chicken mixture and add shredded cheese. Fold and place back into the hot oil. Work in batches.
- Cook until each mini taco is crunchy and golden. Remove and enjoy with your favorite toppings.