Okay, so I had a bag of mini-corn tortillas in the frig waiting to be used. Today I made homemade chicken soup as I bought a bunch of chicken breasts on sale, as well as chicken thighs. I boiled 2/3rds of a package of chicken breasts. Wasn’t going to eat the whole thing for chicken vegetable soup, but figured I could use the breasts for chicken salad or some other chicken dish, like enchiladas.
I put in the soup celery, onion powder, garlic powder, garlic, cilantro, carrots, and water. I boiled and simmered for quite some time and had the soup for lunch. Since I’ve hardly eaten anything in 2 days (weight is going down obviously), I was still pretty hungry afterwards, but opted to not eat more.
When we got home, I thought, what if I used the chicken to make some mini chicken tacos. Went to Pinterest to try to find a recipe, but to no avail. What people called chicken tacos were really mini chicken bowls. They were not chicken tacos.
So, I decided to make up something –
- 1 chicken breast
- 1/2 bunch cilantro
- 2 small avocados
- 4 oz lite cream cheese
- 4 oz jalapeno jack cheese
- pinch of sea salt
- 26 mini corn tortillas (about 4” in dia)
I shredded the cooled, but not cold chicken breast that had been sitting in the broth for a few hours, so it was nice and tender. Did this with my hands. In a small food processor, I put the avocados, cream cheese, cilantro, and sea salt and processed away until smooth.
It looked like a creamy green sauce with flecks of green. It was perfectly yummy. I shredded the jalapeno cheese with my new handheld stainless cheese shredder that I picked up at Goodwill for maybe $2. It wasn’t the easiest to use as one person, though, but I shredded the cheese fine.
I mixed the shredded chicken, the shredded cheese and the creamy avocado-cilantro sauce together until well mixed.
Then, I heated about 7-9 mini corn tortillas in the oven to soften them for 43 sec on high. I put about a teaspoonful or more on half the corn tortilla and folded in half like a taco. Did this until all the tortillas were gone.
In the meantime, I heated a 10” skillet with oil on medium high. We fried the tacos in oil and drained them on paper towels.
Let me tell you, these were simply the best mini tacos ever. I almost always have cream cheese, cilantro and some type of cheese in the frig, as well as corn tortillas.
This is definitely a do over recipe and the next time I might add some cayenne pepper or chipotle peppers and we will make a much bigger batch. These really are very tasty.
Though I wasn’t supposed to have any because of my sore throat, I did eat 5.5 of them. My husband had 6.5 and the kids each had 7. Really, I could’ve eaten way more than that, like maybe 15, but there weren’t 15 to eat.
The next time I make these, I will take pictures and post the recipe in my blog.