Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Shells & Assembly
Protein Filling (Chicken)
House Salsa
Optional Garnishes
Method
Taco Shells & Assembly
Fry mini tortillas
Heat a 10-12 inch skillet over medium heat and add 0.5 cup vegetable oil. When oil shimmers (about 325-350°F if using a thermometer), fry tortillas 2–3 at a time for 20–30 seconds per side until pliable and lightly blistered but not crisp. Use tongs to drain on a wire rack or paper towels. Sprinkle with 1 tsp kosher salt while still warm.
Form shell shape
To create a mini taco cup, immediately drape each warm tortilla over the handle of a wooden spoon or press into an inverted muffin tin cup while still warm. Hold for 10–15 seconds or until it holds shape. Repeat with remaining tortillas. If tortillas cool and crack, briefly reheat in oil or in a hot skillet for a few seconds.
If you prefer crisp shells, fry a little longer (30–45 seconds per side) until golden brown and drain well. Let shells cool while you prepare filling and salsa.
To assemble later: fill each shell with about 1 tablespoon of shredded cheese, 1–1.5 tablespoons of cooked chicken, then top with salsa, cilantro, and a small squeeze of lime.
Protein Filling (Chicken)
Prepare and cook chicken
Slice chicken thighs into 1/4-inch strips. In a bowl combine 1 tbs olive oil, 1 tsp cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, 2 minced garlic cloves, 0.75 tsp salt and 0.5 tsp black pepper. Toss chicken with the spice mixture and let sit 5–10 minutes.
Heat a 10-inch skillet over medium-high heat. Add the spiced chicken in a single layer and cook 3–4 minutes per side until browned and cooked through (internal temp 165°F). Add 2 tbs water to the pan and scrape up browned bits, cooking 30–60 seconds to deglaze and keep meat moist. Remove from heat and shred or chop into small bite-size pieces suitable for mini tacos.
Keep warm until ready to assemble. Taste and adjust salt if necessary.
House Salsa
Make the salsa
In a medium bowl combine 2 cups diced tomatoes, 0.25 cup minced white onion, 1 minced jalapeño (remove seeds for milder heat), 0.25 cup chopped cilantro, 2 tbs fresh lime juice, 0.5 tsp sea salt and 0.25 tsp black pepper. Stir gently to combine. Add 1 tsp olive oil if using for shine. Let sit at room temperature for 10–15 minutes for flavors to meld.
Taste and adjust seasoning or lime as desired. Keep chilled if not serving immediately; bring back to room temp before assembling.
Optional Garnishes & Final Assembly
If using sour cream or crema, thin slightly with 1–2 tsp water or lime juice to make it easier to dollop. Prepare pickled red onions or have ready as a bright garnish.
Assemble mini tacos just before serving: place a small pinch (about 1 tbsp) shredded cheese into each warm shell, followed by 1–1.5 tbsp cooked chicken. Spoon 1–1.5 tsp house salsa onto each taco, add a small dollop of crema if desired, and finish with chopped cilantro and a tiny squeeze of lime. Arrange on a platter and serve immediately.
Serve remaining salsa in a bowl on the side for guests to add more.