Banh Mi-ni Tacos
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Made With Our
Directions
Item No.
371205
Ingredients
- 8 burrito-size flour tortillas (such as Mission)
- cooking spray
- 1 pre-cooked rotisserie chicken (about 2 lbs)
- 1 bottle Urban Accents Korean BBQ Taco Sauce
- 1 bag shredded carrots
- 4 jalapenos, thinly sliced
- 1 bunch cilantro, roughly chopped
Directions
- Preheat oven to 400°F. Flip a muffin pan upside down and spray with cooking spray.
- Using a 2-3" biscuit or cookie cutter, cut circles out of tortillas (approximately 7 circles per tortilla). Bend into crunchy taco shell shape and wedge in between inverted muffin cups. Continue to fill in spaces with tortilla circles (you will need to cook in batches or use multiple muffin pans).
- Bake in oven for 7-8 minutes, until edges are slightly brown. Remove from oven and set aside.
- Remove skin from chicken and shred white and dark meat. Add to skillet on medium-high heat and add Korean BBQ Taco Sauce. Simmer 8-10 minutes until sauce thickens and chicken is warmed through. Remove from heat.
- Spoon about 1 Tbsp chicken onto each mini tortilla. Top with carrots, jalapeños and cilantro. Serve immediately.
