If you haven’t already planned your snacks for the Super Bowl on Sunday, you may want to add this one to your list. These mini tacos are full of flavor and a little bit of kick, but they are light and easy to make.
If the Super Bowl isn’t your thing, these are great as a light lunch or light supper. I have only ever made these as a light meal, but I think they would work great as an appetizer. The filling can be made in advance, and then when you are ready to assemble the tacos, they bake in only 4 minutes. It is easy to bake as many or as few as you need. The recipe easily doubles or triples.
Mini Chicken Verde Tacos
*This makes about 8 mini tacos. The recipe can easily be doubled or tripled for a larger batch.
- 4 ounces (about 1 cup) cooked, shredded chicken (Click here to see what I do for cooked chicken)
- 1/4 cup of your favorite jarred or homemade salsa verde (green salsa)
- 1 tablespoon sour cream
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 2 tablespoons sliced green onions
- 1/4 cup reduced fat Mexican blend cheese
- 8 wonton wrappers (found in the produce section of the grocery store)
- optional: 2 tablespoons diced avocado and cilantro for topping
*You can alter the spiciness by increasing or decreasing the chili powder amount and by the type of salsa you choose.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine the shredded chicken, salsa, sour cream, chili powder, garlic powder, cumin, green onions, and cheese.
- Separate wonton wrappers and lay them out on the prepared baking sheet. (Note: If you have extra wonton wrappers, you might try this recipe too–wonton pizza cupcakes.)
- Place about 1 tablespoon of the meat mixture into the center of each wrapper.
- Using a little dab of water on your finger tips, wet the tips of opposite corners of the wontons and bring them together over the filling. They will stick together almost immediately.
- Bake for 4-5 minutes until wontons get crispy. Note that the wontons will not change color much. The filling will heat up and the wonton will crisp.
- Great as is or top with cilantro and avocado or a bit of sour cream if desired.
- These tacos are best eaten when freshly made. You can set aside extra filling to make tacos the next day.
**In some of the pictures, you see a southwest dip I made to go with the tacos, but I did not like the combination very well. I think they are great as is or with a dab of sour cream if you want to cool the heat a little.
Source: The Girl Who Ate Everything