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SideChef
Recipes
Appetizers
Pulled Chicken Mini Tacos
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Recipe

13 INGREDIENTS • 6 STEPS • 1HR

Pulled Chicken Mini Tacos

5
3 ratings
These Pulled Chicken Mini Tacos are quick to make, bursting with flavor, and perfect for serving as party food, as part of a snack platter, or for good old fashioned Taco Tuesday!
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
These Pulled Chicken Mini Tacos are quick to make, bursting with flavor, and perfect for serving as party food, as part of a snack platter, or for good old fashioned Taco Tuesday!
1HR
Total Time
$1.25
Cost Per Serving
Ingredients
Servings
12
US / Metric
Boneless, Skinless Chicken Thigh
2.2 lb
Boneless, Skinless Chicken Thighs
Tomato Paste
1 Tbsp
Tomato Paste
Honey
2 Tbsp
Honey
Smoked Paprika
1 Tbsp
Smoked Paprika
Garlic
1 clove
Garlic, minced
Salt
to taste
Salt
Water
1 1/2 cups
Water
Hard Taco Shell
20
Hard Taco Shells
Olive Oil
2 Tbsp
Olive Oil
Guacamole
to taste
Guacamole
Sour Cream
to taste
Sour Cream
Tomato
to taste
Tomatoes, diced
Fresh Cilantro
to taste
Fresh Cilantro
Nutrition Per Serving
VIEW ALL
Calories
301
Fat
12.2 g
Protein
18.6 g
Carbs
26.3 g
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Pulled Chicken Mini Tacos
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
Cooking InstructionsHide images
step 1
In a medium saucepan on medium heat, add Tomato Paste (1 Tbsp), Garlic (1 clove), Smoked Paprika (1 Tbsp), Honey (2 Tbsp), Olive Oil (2 Tbsp), Salt (to taste) and Water (1 1/2 cups).
step 1 In a medium saucepan on medium heat, add Tomato Paste (1 Tbsp), Garlic (1 clove), Smoked Paprika (1 Tbsp), Honey (2 Tbsp), Olive Oil (2 Tbsp), Salt (to taste) and Water (1 1/2 cups).
step 2
Arrange Boneless, Skinless Chicken Thighs (2.2 lb) across the bottom of the pan. Bring to a boil. Simmer for 45 minutes, or until chicken is cooked through.
step 2 Arrange Boneless, Skinless Chicken Thighs (2.2 lb) across the bottom of the pan. Bring to a boil. Simmer for 45 minutes, or until chicken is cooked through.
step 3
Transfer the chicken to a large bowl. Using two forks, shred the chicken into small pieces. Return to pan.
step 3 Transfer the chicken to a large bowl. Using two forks, shred the chicken into small pieces. Return to pan.
step 4
Bring the chicken mixture to a boil and simmer for another 5-10 minutes, or until the sauce has thickened.
step 4 Bring the chicken mixture to a boil and simmer for another 5-10 minutes, or until the sauce has thickened.
step 5
Fill each Hard Taco Shells (20) with chicken. Top with Guacamole (to taste), Sour Cream (to taste), Tomatoes (to taste) and Fresh Cilantro (to taste), or other toppings of your choice.
step 5 Fill each Hard Taco Shells (20) with chicken. Top with Guacamole (to taste), Sour Cream (to taste), Tomatoes (to taste) and Fresh Cilantro (to taste), or other toppings of your choice.
step 6
Serve and enjoy!
step 6 Serve and enjoy!
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Tags
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Appetizers
Shellfish-Free
One-Pot
Side Dish
Mexican
Summer
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