Easy & Low Carb Mini Tacos (Recipe + Video)

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This Sunday is the biggest American holiday of the year… Well, maybe not. But don’t try to argue that with someone who loves eating hot wings and watching sweaty men on a field bashing into each other.

If you don’t already know what I’m talking about (bless you), I’m talking about the Super Bowl! Whether you watch it for the sport, the delicious appetizers, or the halftime show (like me), Super Bowl Sunday is a yearly tradition we can all get behind.

Typically, I like to host huge parties for the momentous occasion. Obviously (eye roll), it won’t be business as usual this year. But that doesn’t mean I can’t exercise some Bobby Boyd Living kitchen creativity!

Today, I’m making low carb mini tacos. Low carb, because I love to enjoy comfort food without adding a lot of weight. Mini, because contrary to popular belief, I love things that come in small packages. Chicken tacos because… well… chicken tacos.

This recipe is so easy, you don’t even need to make the chicken. You can just pick up a rotisserie for 5-7 bucks at your local grocery store! And I hope you have a muffin pan handy cause you will need it.

Ingredients Needed For The Low Carb Mini Tacos Recipe

The ingredient list for this recipe is cheesy, creamy, simple, and inexpensive.

You will need:

– Low-carb flour tortillas

For the Dipping Sauce:

– Melted butter
– Hot sauce
– White vinegar

For the Taco Filling:

– Rotisserie chicken
– Cream cheese
– Habanero cheddar cheese, shredded
– Tobasco sauce

For the Guacamole:

– Avocado
– Chopped onions
– Chopped cilantro, as desired
– Crushed red pepper to taste
– Salt to taste
– Garlic powder to taste
– Lime juice

To Garnish:

– Mexican cheese blend, as desired
– Guacamole
– Sour cream, as desired

How To Make The Low Carb Mini Chicken Tacos

First, preheat the oven to 350˚F (176˚C).

Using a measuring cup, cut the tortillas into small circles. Set aside.

Time to make the dipping sauce.

In a medium bowl, add the melted butter, hot sauce, and white vinegar. Combine the ingredients by mixing with a spoon.

Flip a 12-cup muffin tin over, dip a cut-out tortilla in the dipping sauce and place it in the space between two cups so that it makes a mini taco shape. Continue until you exhaust all the cut-out tortillas.

One muffin tin should fit 17 mini tacos.

Place it in the oven to bake for 12 minutes or until golden brown and crispy.

While the mini tortillas are baking, let’s make the taco filling.

In a separate bowl, add the rotisserie chicken, cream cheese, shredded habanero cheese, and traditional Tobasco sauce (or taco bell sauce). Stir with a fork to combine all the ingredients. Set aside

To make the guacamole… In a separate bowl, add the avocado flesh, chopped onions, and cilantro. Sprinkle crushed pepper, salt, and garlic powder to taste. Add the lime juice. Combine all the ingredients by mixing with a whisk.

Once the mini tortillas are ready, don’t take them out of the pan. Place a spoonful of the rotisserie chicken mix in the center of each crisp taco. Drizzle some Mexican cheese blend on all the mini tacos.

Place it back in the oven to bake for 5 minutes.

Once the cheese has melted and the rotisserie chicken has become deliciously fragrant, serve with guacamole and sour cream.

Low Carb Mini Tacos Recipe

These Low Carb Mini Tacos are filled with delicious creamy chicken, furnished with cheese, and baked to crispy perfection.

Print Recipe Pin Recipe

Prep Time 15 mins

Baking Time 17 mins

Total Time 32 mins

Course Appetizer, Side Dish

Cuisine Mexican

Equipment

Egg whisk
Measuring cups and spoons
12-cup Muffin tin
Oven
Mixing bowls

Ingredients

Low-carb flour tortillas

For the Dipping Sauce:

½ cup of melted butter
¼ cup of hot sauce
1 tablespoon of white vinegar

For the Taco Filling:

2 cups of rotisserie chicken
1 cup of cream cheese
½ cup of habanero cheddar cheese, shredded
¼ cup of Tobasco sauce

For the Guacamole:

1 medium avocado
2 tablespoons of chopped onions
Chopped cilantro, as desired
Crushed red pepper to taste
Salt to taste
Garlic powder to taste
1 small lime, juiced

To Garnish:

Mexican cheese blend, as desired
Guacamole
Sour cream

Instructions

Preheat oven to 350˚F (176˚C).
Using a measuring cup, cut the tortillas into small circles. Set aside.

Time to make the dipping sauce.

In a medium bowl, add the melted butter, hot sauce, and white vinegar. Combine the ingredients by mixing with a spoon.
Flip a 12-cup muffin tin over, dip a cut-out tortilla in the dipping sauce and place it in the space between two cups so that it makes a mini taco shape. Continue until you exhaust all the cut-out tortillas. One muffin tin should fit 17 mini tacos.
Place it in the oven to bake for 12 minutes or until golden brown and crispy.

While the mini tortillas are baking, let’s make the taco filling.

In a separate bowl, add the rotisserie chicken, cream cheese, shredded habanero cheese, and traditional Tobasco sauce (or taco bell sauce). Stir with a fork to combine all the ingredients. Set aside
In a separate bowl, add the avocado flesh, chopped onions, and cilantro. Sprinkle crushed pepper, salt, and garlic powder to taste. Add the lime juice. Combine all the ingredients by mixing with a whisk.
Once the mini tortillas are ready, don’t take them out of the pan. Place a spoonful of the rotisserie chicken mix in the center of each crisp taco. Drizzle some Mexican cheese blend on all the mini tacos.
Place it back in the oven to bake for 5 minutes.
Once the cheese has melted and the rotisserie chicken has become deliciously fragrant, serve with guacamole and sour cream.

Notes

You can swap the rotisserie chicken with ham or cured pork.

Keyword Low carb mini tacos

Tried this recipe?Post a picture on Instagram and mention @bboydla

If you tried this, do let me know in the comments. Take a picture and share it on social media to spread the word about the mini chicken taco love. Tag me @bobbyboydla on Instagram so that I can see it.

Have you seen the Easy Keto Pizza Recipe, the 3 Easy Cheesy Keto Recipes, or Keto Avocado Chips?