Taco Bites
A wee mouthful of deliciousness. Perfect as an appetiser or nibble for all those summer soirees.
Ingredients
- 3 Chicken thighs finely sliced
- 12 Tortilla's or wraps I used Farrah's snack sized wraps
- 2 tbsp Chipotle & Orange Rub
- 1 tbsp Olive oil
- 1 tsp Chipotle & Lime salt
- 2 Avocado
- 1 handful fresh Coriander
- 2 tbsp Mayonnaise I use Best Foods
- 1 tbsp Ding Dong sauce
- 1 Fresh lime or packet lime juice
Instructions
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Preheat the oven to 200℃ and grab a mini muffin tray.
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In a bowl, mix together your Chipotle and Orange rub and olive oil. Add the chicken and mix to cover the chicken in the rub and oil mix. Leave to marinate while you prepare the rest of the ingredients.
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Using a round cookie cutter that is about 2cm bigger in diameter than the hole of the muffin tray, cut out as many circles as you can from each wrap. With my cutter, I got four from each snack wrap.
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Using a pastry brush, brush a bit of olive oil on each round of wrap.
Push each round into a hole of your mini muffin tray and push it down until it moulds to the bottom of the muffin hole so that once its cooked it can sit on its own without rolling over.
Cook for approx 8 mins or until golden and crispy. Once cooked, remove from the muffin tray and place on a cooling rack.
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In a bowl, mash up your avocado with some lime juice, chipotle and lime salt and half of your fresh coriander (chop it up first).
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In another bowl mix your mayo and ding dong together with a squeeze of lime juice.
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Heat a heavy based frying pan (your KitCo skillet is perfect for this) over a medium-high heat. Once hot, add the chicken and fry until nicely browned and cooked through.
TIP: waiting until the pan is really hot before putting your chicken in and then leaving it until it's time to turn will give you a really nice, golden crunch.
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Once cooked remove from pan and get everything lined up ready to assemble.
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Take one of your tortilla cups, pop in a small dollop of the avocado mix (I used a piping bag to do this), add a couple of pieces of chicken on top, drizzle with some of the Ding Dong mayo and top with a coriander leaf. Repeat until all your cups are full.
Serve with a side of lime wedges.
Recipe Notes
You don't want to assemble these too long before serving as the avocado will make the taco cups soggy. You could easily prepare everything else in advance though. They are really quick to assemble.
If you wanted to make these as a main instead of an entree you could mould the wraps in a Texas muffin tray and add in some chopped Iceberg lettuce or some chopped cabbage.