Description
These high-protein shredded chicken mini tacos are crispy, cheesy, and full of bold flavor. Quick to prepare and endlessly customizable, they’re the perfect bite-sized meal or snack.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 12 small corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt
- 1 lime, cut into wedges
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Heat a nonstick skillet over medium heat and brush lightly with olive oil.
- In a mixing bowl, toss shredded chicken with Greek yogurt, garlic powder, smoked paprika, and salt until fully coated.
- Warm tortillas slightly to prevent tearing.
- Place a spoonful of chicken mixture on each tortilla and sprinkle with cheddar cheese. Fold gently in half.
- Place tacos in the skillet, pressing slightly, and cook for 2–3 minutes per side until golden and crisp.
- Top with chopped cilantro and a squeeze of lime juice.
- Serve warm with extra yogurt or your favorite salsa on the side.
Notes
- Don’t overstuff tacos to avoid tearing or spillage.
- Use pre-cooked or rotisserie chicken for faster prep.
- Warm tortillas before assembling to make them easier to fold.
Nutrition
- Serving Size: 3 mini tacos
- Calories: 280
- Sugar: 1g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: shredded chicken mini tacos, high-protein tacos, crispy chicken tacos, easy taco recipe, Greek yogurt tacos