Mini Salsa Chicken Tacos

Ingredients

• mini taco wraps (8–9 wraps)
• 1 lb boneless chicken (diced)
• 1 red onion (diced)
• cherry tomatoes (8–9 tomatoes, diced)
• 1 jalapeño (diced)
• cilantro (chopped; used in the salsa)
• 1 avocado (diced)
• 2 limes (juice)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp red chili flakes
• 1 tbsp garlic (minced)
• 1 tbsp Cajun seasoning
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 cup tomato sauce
• 2 tbsp oil
• 1 cup mozzarella cheese
• 0.5 cup sour cream (for serving)

Steps

1. 1

   Place the diced chicken in a bowl. Season it with salt, black pepper, Cajun seasoning, red chili flakes, cumin powder, and coriander powder, mixing so the chicken is evenly coated.

2. 2

   In a separate bowl, combine the diced red onion, diced cherry tomatoes, chopped cilantro, lime juice, diced jalapeño, diced avocado, salt, and black pepper. Mix well and set the salsa aside.

3. 3

   Heat the oil in a pan over medium heat.

4. 4

   Add the minced garlic to the pan and sauté for 1 minute over medium heat.

5. 5

   Add the seasoned chicken, cover the pan, and cook until the chicken is fully cooked.

6. 6

   Add the tomato sauce to the fully cooked chicken. Taste and add more salt and black pepper if needed.

7. 7

   Warm one mini taco wrap at a time on a skillet.

8. 8

   Add some of the cooked chicken and mozzarella cheese to the warmed wrap.

9. 9

   Cook the taco on the skillet until the cheese melts and the bottom is lightly charred.

10. 10

    Fold the tortilla over in half to form a taco.

11. 11

    Add the fresh salsa to the taco, transfer it to a plate, and serve with sour cream.

Notes

The source does not specify the exact chicken cooking time, skillet temperature, or the quantity of cilantro, cherry tomatoes, salt, or pepper. It refers to cilantro as “coriander” in the salsa method; this is interpreted as the listed chopped cilantro.

Nutrition per serving

• main
• Mexican-inspired
• chicken
• tacos
• fresh salsa
• skillet
• cheesy
• quick meal