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Mini tacos

Pikantne Snacks Dishes for Special Occasions 75 min Medium 14 wyświetleń ~33.84 PLN - (0)
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Description

Mini tacos are small, impressive snacks inspired by Mexican cuisine, perfect for parties like New Year's Eve 2025. They consist of small corn tortillas filled with aromatic, seasoned chicken meat, fresh tomato salsa, grated cheese, and toppings such as avocado or sour cream. They offer contrasting flavors — the spicy and citrusy notes of the meat with the freshness of the salsa and the creaminess of the avocado — and are visually appealing on a platter: colorful fillings, green cilantro leaves, and thin slices of lime. Serve them on a large platter as finger food, alongside bowls of extra salsa, limes, and sour cream. The recipe includes detailed step-by-step instructions, times, and tips for those making the dish for the first time.

Składniki (15)

Servings:
4
  • Corn tortilla (small) 12 szt.
  • Boneless, skinless chicken thigh 400 g
  • Olive oil 30 ml
  • Onion 1 szt.
  • Tomatoes (soft, ripe) 300 g
  • Cilantro (fresh) 1 pęczek
  • Lime 2 szt.
  • Garlic 2 ząbki
  • Sharp cheddar cheese 100 g
  • 🌿 Przyprawy
  • ground cumin 0.8 łyżeczka
  • Ground chili pepper 1 łyżeczka
  • Salt 0.1 szczypt
  • Black pepper (ground) 2 szczypty
  • ✨ Opcjonalne
  • Avocado (optional) 1 szt.
  • Sour cream 18% (optional) 100 g
💰 Szacowany koszt dania: ~33.84 PLN (8.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat Marinade

1

Prepare the marinade: in a large bowl, combine 30 g of olive oil, the juice of one lime (about 50 g), 10 g of chopped garlic, 4 g of cumin, 2 g of chili powder, 3 g of salt, and 2 g of pepper. Mix the ingredients with a whisk or spoon until a uniform marinade is formed.

Ingredients: Olive oil, Lime, Garlic, ground cumin, Ground chili pepper, Salt, Black pepper (ground)
Use a metal or glass bowl. If you don't have a spice measure, use a teaspoon; remember that cumin has an intense flavor. Do not use hot oil.
2

Cut the chicken thigh into smaller pieces (slices or pieces about 2-3 cm) so that the marinade can easily penetrate. Place the meat in a bowl with the marinade and mix with your hand or a silicone spoon so that each piece is evenly coated. Set aside for 20-30 minutes at room temperature (maximum 30 minutes) or for 2-3 hours in the refrigerator — longer will result in a more intense flavor.

Ingredients: Boneless, skinless chicken thigh, Olive oil, Lime, Garlic, ground cumin, Ground chili pepper, Salt, Black pepper (ground)
Use a cutting board and a sharp knife. If you marinate for longer in the fridge, take the meat out 20 minutes before frying to reach room temperature.

Salsa

3

Prepare the salsa: dice the tomatoes (300 g) finely, chop half an onion (about 75 g) very finely, chop half a bunch of cilantro (about 15 g of leaves and stems), add the juice of half a lime (about 25 g), 1 g of salt, and 1 g of pepper. Mix in a bowl, taste, and add more salt if necessary. Let it sit for at least 10 minutes to allow the flavors to meld — the salsa should not be blended, it should retain a fresh texture.

Ingredients: Tomatoes (soft, ripe), Onion, Cilantro (fresh), Lime, Salt, Black pepper (ground)
Use a sharp knife and a small bowl. If you want a milder salsa, use red onion and remove the seeds from the tomatoes.

Frying the meat

4

Heat a large skillet (preferably 26-28 cm) over medium-high heat. When the skillet is hot (after 1-2 minutes), add a tablespoon of oil (about 15 g) and spread it around. Place the marinated chicken pieces in a single layer — do not overcrowd the skillet. Cook for 4-6 minutes on one side until the surface is nicely browned, then flip the pieces and cook for another 4-6 minutes. The total time depends on the size of the pieces; the meat is done when it reaches an internal temperature of 75°C, the juices run clear, and the meat is not pink inside. If the pieces are thicker, cover the skillet for 2-3 minutes and check the temperature.

Ingredients: Boneless, skinless chicken thigh, Olive oil
Use a non-stick or cast iron skillet; use a spatula for flipping. Do not stir the meat too often — let it develop a crust for better flavor.

Meat Grinding

5

After frying, transfer the pieces to a cutting board and wait 2-3 minutes for the juices to settle. Then shred the meat into thin strips or break it apart with forks (toothpicks or two forks) — the meat should be tender and easy to separate. Return the shredded meat to the pan for 1 minute to gather the spices from the bottom and season with salt and pepper if needed.

Ingredients: Boneless, skinless chicken thigh, Salt, Black pepper (ground)
Use two forks or two utensils to shred the meat; do not use a knife to create microscopic pieces — structure is better.

Heating the tortillas

6

Warm the tortillas: heat a dry skillet (20-24 cm in diameter) over medium heat. Place one tortilla in the skillet and heat for 20-30 seconds on each side, until it starts to puff slightly and golden spots appear. Keep the tortillas wrapped in a clean cloth or aluminum foil to keep them soft and flexible. For serving, warm all the tortillas (about 12 pieces) — the whole process will take about 6-8 minutes.

Ingredients: Corn tortilla (small)
Use a pan without adding fat. If the tortillas crack, they were too dry — set them aside under a cloth to soften from the steam.

Assembling mini tacos

7

Prepare the assembly station: set up a bowl with shredded meat, a bowl with salsa, a plate with grated cheese, avocado slices (if using), and a bowl with sour cream. Take a warm tortilla, add 20-25 g of shredded meat (about 1 tablespoon), top the meat with 1 teaspoon of salsa (about 15 g), sprinkle with 8-10 g of cheese, and add a slice of avocado or a dollop of sour cream if using. Arrange the finished mini tacos on a large tray in several rows. Repeat until all ingredients are used.

Ingredients: Corn tortilla (small), Boneless, skinless chicken thigh, Tomatoes (soft, ripe), Onion, Cilantro (fresh), Sharp cheddar cheese, Avocado (optional), Sour cream 18% (optional)
Use a small teaspoon for dispensing the salsa and a tablespoon for the meat — this will make it easier to achieve even portions. Mini tacos are finger food — serve them on a baking sheet lined with parchment paper.

Finishing and serving

8

On a platter, place a few wedges of lime to squeeze just before eating. Garnish the tacos with fresh cilantro leaves and, if desired, sprinkle with a bit of extra chili or cheese. Serve immediately to keep the tortillas warm and soft.

Ingredients: Lime, Cilantro (fresh)
Serve the tacos immediately after assembling; if you need to prepare them in advance, keep the salsa and avocado separate to prevent the tortillas from getting soggy.

Optional additions

9

If you want to enhance the plate: prepare additional bowls with chopped pickled onions, pickles, salsa verde, or hot sauce. You can also add more avocado or sour cream for those who prefer milder flavors.

Ingredients: Avocado (optional), Sour cream 18% (optional)
Additional bowls make it easier for guests to personalize their tacos. Remember not to overload the tortillas with heavy toppings.

Fun Fact

💡

Tacos have a long tradition in Mexico and were originally a street food; the small size of mini tacos makes them perfect as a snack at parties and allows guests to try different flavors.

Best for

Sylwester 2025 impreza koktajlowa wieczór gier przyjęcie urodzinowe

Tips

🍽️ Serving

Serve the tortillas warm, arranging the tacos on a large platter in several rows. Prepare 2-3 additional bowls with salsa, limes, finely chopped jalapeño, and fresh cilantro so guests can season the tacos to their liking. For children, prepare a mild version without chili.

🥡 Storage

Store meat, salsa, and tortillas separately in airtight containers in the fridge for up to 2 days. Do not assemble tacos in advance (the tortilla gets soggy). To reheat: warm the meat in a pan over low heat, wrap the tortillas in foil and heat in the oven at 150°C for 5-7 minutes or in a dry pan for 20-30 seconds on each side. Avocado is best fresh — it darkens after a few hours once cut.

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