Make these Mini Chicken Caesar Tacos for an easy dinner or a fun party snack!
I’m not sure why, but for whatever reason I’m predisposed to love miniature versions of just about everything.
I love the little tiny hot sauce bottles you get from room service, my brand new little tiny cats (aka kittens), and, of course, these Mini Chicken Caesar Taco Boats!
By far, the best part of partnering with my friends over at Old El Paso™ is all of the awesome food swag.
I’m completely obsessed with these Mini Soft Tortilla Taco Boats and use them for everything. I love filling them with scrambled eggs in the morning, or using them to finish off pretty much any leftovers I have in the fridge.
For this recipe, I spritzed them with a bit of oil and let them crisp up in the oven for a few minutes. Most of the time I just eat them as-is.
This sublime fusion of chicken tacos and Caesar salad appeals to even the pickiest eaters. You can’t help but love a miniature version of a favorite dish!
Invite the little ones into the kitchen to give you a hand with this recipe; it’s a taco party for the whole family!
Here’s Your Recipe!
The Wanderlust Kitchen
Yields 12
Make these Mini Chicken Caesar Tacos for an easy dinner or a fun party snack!
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 12 Old El Paso™ Mini Soft Tortilla Taco Boats (one package)
- Cooking spray or aerosol olive oil
- 3 cups diced, cooked chicken breast
- 1/4 cup Caesar salad dressing
- 1 1/2 cups thinly sliced romaine lettuce
- 1/4 cup chopped cilantro leaves
- 1/3 cup crumbled queso fresco cheese
- Freshly ground black pepper
Instructions
- Preheat your oven to 325° Fahrenheit. Arrange the mini taco boats on a large baking sheet and lightly spritz with cooking spray or olive oil. Bake in the heated oven for 2-3 minutes, until warm and slightly toasted.
- Meanwhile, toss the cooked chicken meat with the Caesar salad dressing. Remove the toasted mini taco boats from the oven and place 1/8 cup sliced romaine lettuce into each tortilla. Scoop 1/4 cup dressed chicken into each taco boat.
- Divide the chopped cilantro and queso fresco amongst the tortillas, then sprinkle freshly ground black pepper onto the top of each taco.
Notes
Try making this recipe with the breast meat from a pre-cooked rotisserie chicken; these tacos are especially delicious when the chicken is still hot.
If you’re really in a hurry, skip toasting the taco boats; they’re delicious just as they are!
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
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