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Mini Taco Cups the whole family will love!

Prep: 15 minsCook: 15 minsTotal: 30 minutes
Fat 14 Carbs 17 Protein 18
Yield 6-8 1x

Ingredients

For the Chicken Taco Meat

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1.5 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon maple syrup
  • salt, to taste

For the Tortilla Boats

For the Rest of the Tacos

  • 1 cup chopped lettuce
  • 1/2 cup pico de gallo/salsa
  • 1/2 cup cheddar cheese
  • 1/4 cup black olives
  • 1/4 cup nonfat Greek yogurt

Instructions

For the Chicken Taco Meat

  1. Place olive oil and minced garlic on a nonstick skillet and heat to medium/high heat. Then, add ground chicken and brown. Once it’s almost fully cooked, add spices and maple syrup and finish cooking.

For the Tortilla Boats

  1. Preheat the oven to 400ºF.
  2. Begin by placing tortillas in the microwave for about 5-10 seconds to soften a bit.
  3. Then, place on the backside of a muffin tin so that they create a boat-like shape. The bigger the muffin tin you use, the more you can cook at once.
  4. THOROUGHLY spray each taco shell with nonstick cooking spray on both sides and then season with sea salt. Option to use a squeeze of lime.
  5. Place in the oven and bake for around 8 minutes, or until golden brown.

For the Rest of the Tacos

  1. Assemble tacos by placing lettuce on the bottom of a taco shell, followed by about 1/4 cup of meat. Then, top with pico, cheese, black olives, and Greek yogurt.

Tips & Notes

-Taco shells: we found that normal white tortillas cook better and become crunchier than the corn tortillas. Make sure you give them a good spray with cooking spray and let them cook long enough! We also found it’s best to eat the shells ASAP as they might get stale if you let them sit out.
-Taco meat: option to use any kind of meat that you desire.

Nutrition Facts

Serving Size: 1/6 Calories: 252 Sugar: 3 Fat: 14 Carbohydrates: 17 Fiber: 2 Protein: 18
Author: Lee Hersh