Gluten Free Mini Chicken Tacos: Crispy, Flavorful & Easy to Make
These gluten-free mini chicken tacos are crispy, savory, and perfect for busy weeknights or festive gatherings. Made with simple, wholesome ingredients and customizable toppings, they’re a flavor-packed crowd-pleaser.
Equipment
- skillet
- spatula
- baking sheet
- parchment paper or oil spray
- microwave or pan for warming tortillas
Ingredients
- 2 cups shredded cooked chicken
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper to taste
- olive oil (for sautéing and brushing)
- 12 mini corn tortillas (4-inch size, gluten-free certified)
- chopped cilantro (optional topping)
- sliced avocado (optional topping)
- diced red onion (optional topping)
- dairy-free cheese (optional topping)
Instructions
- In a skillet, heat olive oil and sauté the shredded chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper until heated and fragrant.
- Warm mini corn tortillas in a dry skillet or microwave between damp paper towels to soften.
- Preheat oven to 400°F (200°C). Fill each tortilla with 2–3 tbsp of chicken. Fold gently and place seam-side down on a greased or parchment-lined baking sheet. Brush tops with olive oil.
- Bake for 10–12 minutes until edges are crispy and tacos hold their shape. Serve warm with toppings of choice.
Notes
Keep tortillas warm and pliable to avoid cracking. Add moisture with guacamole or salsa. Try Buffalo, BBQ, or vegan chickpea versions for variety. Perfect for freezer meals or make-ahead lunches.
Nutrition
Calories: 210kcalCarbohydrates: 15gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 290mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg
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