Chicken taco cups with corn salsa
Chicken taco cups with corn salsa
Ingredients
For the Chicken Taco Cups
- 2 ounces cooked chicken, shredded or finely diced
- 1/2 teaspoon taco seasoning
- 2 small corn tortillas, 4-inch diameter
- 1/4 cup shredded Monterey Jack cheese
For the Corn Salsa
- 1/4 cup corn kernels, canned or frozen, thawed
- 1 tablespoon red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon lime juice, freshly squeezed
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly grease two cups of a standard muffin tin.
⏱️ 5 min•🌡️ 375°F - 2
In a small bowl, combine the shredded cooked chicken with the taco seasoning. Mix well to ensure the chicken is evenly coated.
⏱️ 2 min - 3
Gently press one corn tortilla into each greased muffin cup, forming a cup shape. Fill each tortilla cup with half of the seasoned chicken mixture, then top with half of the shredded Monterey Jack cheese.
⏱️ 3 min - 4
Bake the taco cups in the preheated oven for 8 to 10 minutes, or until the tortillas are lightly golden and crispy, and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 375°F - 5
While the taco cups are baking, prepare the corn salsa. In another small bowl, combine the corn kernels, finely diced red onion, chopped fresh cilantro, freshly squeezed lime juice, a pinch of salt, and a pinch of black pepper. Stir gently to combine.
⏱️ 4 min - 6
Carefully remove the baked chicken taco cups from the muffin tin. Serve immediately, topped with a spoonful of the fresh corn salsa.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken taco cups with corn salsa
Ingredients
For the Chicken Taco Cups
- 2 ounces cooked chicken, shredded or finely diced
- 1/2 teaspoon taco seasoning
- 2 small corn tortillas, 4-inch diameter
- 1/4 cup shredded Monterey Jack cheese
For the Corn Salsa
- 1/4 cup corn kernels, canned or frozen, thawed
- 1 tablespoon red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon lime juice, freshly squeezed
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly grease two cups of a standard muffin tin.
⏱️ 5 min•🌡️ 375°F - 2
In a small bowl, combine the shredded cooked chicken with the taco seasoning. Mix well to ensure the chicken is evenly coated.
⏱️ 2 min - 3
Gently press one corn tortilla into each greased muffin cup, forming a cup shape. Fill each tortilla cup with half of the seasoned chicken mixture, then top with half of the shredded Monterey Jack cheese.
⏱️ 3 min - 4
Bake the taco cups in the preheated oven for 8 to 10 minutes, or until the tortillas are lightly golden and crispy, and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 375°F - 5
While the taco cups are baking, prepare the corn salsa. In another small bowl, combine the corn kernels, finely diced red onion, chopped fresh cilantro, freshly squeezed lime juice, a pinch of salt, and a pinch of black pepper. Stir gently to combine.
⏱️ 4 min - 6
Carefully remove the baked chicken taco cups from the muffin tin. Serve immediately, topped with a spoonful of the fresh corn salsa.
⏱️ 1 min