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Mini Chicken Tacos With Spicy Papaya Mojo

Mini Chicken Tacos With Spicy Papaya Mojo
Cook Time
25 min
Yields
4 servings

Try these deliciously sweet and spicy chicken tacos perfect for sharing.

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ingredients

Mini Chicken Taco

2
boneless chicken, breasts, skinned
½
small chipotle chili, soaked in hot water
½
tsp cumin, seed
2
Tbsp fresh coriander
2
tsp vegetable oil
2 8
inch corn tortilla
2 8
inch flour tortilla

Spicy Papaya Mojo

1
small ripe papaya, peeled, seeded, and, diced
1
red onion, finely, chopped
1
clove garlic, minced
½
lime, juice of
2
Tbsp fresh parsley, chopped
½
tsp fresh jalapeno, chopped
¼
tsp salt
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directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Rub chicken with the chipotle chilli, cumin seed, coriander and salt and pepper.

Step 3

Heat vegetable oil over high heat in a skillet.

Step 4

Sear chicken for about 3 minutes on each side or until golden.

Step 5

Remove pan from heat and transfer chicken to a roasting pan.

Step 6

Finish cooking chicken in oven for 8 to 10 minutes or until juices run clear.

Step 7

Cool chicken. Dice into small chunks and reserve.

Step 8

Preheat oven to 350 degrees F.

Step 9

Combine half of all ingredients in a blender and pulse until smooth.

Step 10

Combine with remaining ingredients in a small bowl.

Step 11

Cover and chill until ready to use

Step 12

Adjust seasoning before serving.

Step 13

Cut 4-2 ½ inch circles from each tortilla with a round cookie cutter.

Step 14

Fold them over to create a half moon shape and then lay them side-by-side in a small loaf pan so they hold their shape.

Step 15

Bake for 7 to 8 minutes or until crisp and golden.

Step 16

Cool and fill with chicken and toppings.

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