Description
These Mini Chicken Tacos are crispy, golden, and packed with bold Tex-Mex flavor. Featuring tender diced chicken mixed with chipotle ranch and avocado ranch dressings, then folded into small corn tortillas with melty cheddar cheese and fried to perfection. Perfect as a party appetizer, game-day snack, or easy weeknight dinner everyone will love.
Ingredients
Scale
- 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
- 1/4 cup chipotle ranch dressing
- 1/8 cup avocado ranch dressing
- 18–20 corn tortillas, street taco size
- 2 cups sharp cheddar cheese, shredded
- 2+ cups vegetable oil for frying
Instructions
- Melt butter in a large skillet over medium-high heat.
- Add diced chicken, then season with garlic salt, Slap Ya Mama seasoning, black pepper, onion powder, and paprika.
- Cook until chicken is browned and fully cooked through.
- Transfer the cooked chicken to a bowl and mix with chipotle ranch and avocado ranch dressings until evenly coated.
- Wipe out the skillet and heat vegetable oil over medium-high heat.
- Using tongs, quickly dip each tortilla into the hot oil to soften, then set aside.
- Spoon chicken mixture and shredded cheddar into each tortilla, fold, and secure if needed.
- Return filled tortillas to hot oil and fry until crispy and golden brown on both sides.
- Drain on paper towels and serve warm with your favorite toppings such as guacamole, salsa, or sour cream.
Notes
- Do not overcrowd the pan; fry tacos in small batches for even crispiness.
- Remove tacos once golden—overfrying can make them too hard.
- To reheat, bake at 350°F for 8–10 minutes to restore crunch.
- Make ahead by preparing the chicken filling up to two days early.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 3 mini tacos
- Calories: 290
- Sugar: 1g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Mini Chicken Tacos, Tex-Mex recipe, crispy tacos, fried tacos, chicken appetizer, easy taco recipe, party snacks, Mexican street tacos