Mini Garlic Buffalo Chicken Tacos
Crispy pan fried mini tacos are such a fun handheld appetizer, and who doesn't love a miniature version of their favorite food? These garlic buffalo chicken tacos are perfect for feeding a crowd or an easy weeknight dinner for the family.
Servings: 12 mini tacos
Ingredients
- 2 cups shredded rotisserie chicken
- 12 mini flour taco shells like Mission Street Taco Shells
- 2 cups shredded Mexican cheese blend
- 2 tablespoons oil for frying tacos
Filling Ingredients
- 2 tablespoons softened butter
- 3 cloves garlic, minced
- 1/3 cup buffalo sauce
- 1 tablespoon fajita seasoning
- 1/2 lime, juiced
- 2 tablespoons cilantro, chopped
- 3 green onions, sliced (green and white parts)
- 1/2 teaspoon red pepper flakes
- serve with guacamole, salsa or ranch dressing
Instructions
- In a large bowl, combine butter and garlic. Heat for 20 seconds or until butter is melted. Add in remaining filling ingredients: buffalo sauce, fajita seasoning, lime juice, cilantro, green onions and red pepper flakes.
- Mix the filling ingredients well, taste as adjust if needed to your liking. Add in the shredded chicken, tossing to coat on all sides so the chicken is coated.
- To each shell, add in a few pinches of cheese, about 2-3 tablespoons of filling, top that with a little more cheese, folding the taco to close.
- Heat a large skillet over medium-low and add oil. Add tacos into the pan and cook about 3 minutes on each side or until golden brown.