Thick Brush Stroke

Mini Crispy Chicken Tacos

1. If baking, preheat your oven to 425 degrees and line a large baking sheet with parchment paper or spray it with nonstick cooking spray and set it aside. 2. Heat the olive oil in a medium saucepan over medium-high heat. Once hot, add the onions and sauté for 2-minutes, then add the garlic and sauté for another minute until fragrant.

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3. Reduce heat to medium then add the shredded chicken, salsa, black pepper, cumin, and salt and stir to combine. *If the mixture begins to boil or scorch, reduce the heat to medium-low.

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4. Assembly: Heat a skillet over medium to medium-high heat. In batches of two, warm the tortillas in the hot skillet for 15-30 seconds on each side. The tortillas should be malleable but not crispy. Top each tortilla with approximately one tablespoon of the chicken filling then sprinkle the chicken with approximately one tablespoon of shredded cheese. Fold the tortilla to create a taco, gently pressing down on the side with the cheese so that it sticks shut. Repeat with the remaining ingredients.

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5. To bake: Arrange the tacos in a single layer on two large baking sheets. Spray with non-stick cooking spray (optional) and bake for 10-12 minutes, flipping the tacos halfway through so that they are crispy on both sides. Remove from the oven and serve warm with your choice of dipping sauce(s). To air-fry: Preheat your air fryer at 400 degrees for five minutes. If desired, line your air fryer basket with parchment paper. Then, in batches, cook the mini tacos in a single layer at 400 degrees for six minutes, flipping them halfway. *Be careful not to overcrowd the basket. Serve warm with your choice of dipping sauce(s).

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Simple to prepare in the oven or an air fryer in under 30-minutes. 

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