15 min
24 mini tacos
$0.36/servingMake a big batch of barbacoa ahead of time, divide into portions, and freeze the portions; then, you can pull them out for a quick appy when you need it. One Chicken Barbacoa recipe makes enough for 6 batches of these one-bite wonders!
Toppings (optional): Poco Picante Salsa, Guacamole, or sour cream
- Preheat oven to 350° F.
- Using a 3" cookie cutter, cut tortillas into 24 rounds. Wrap in a large kitchen towel. Microwave on high for 45 sec. Lightly brush with oil and press into wells of a mini muffin pan.
- Bake 8 min, or until golden brown and toasty. Turn onto Cooling Rack. If making ahead, store in an air-tight container at room temperature up to 5 days. If shells soften, re-crisp in 350° F oven.
- To serve, spoon warm chicken barbacoa into taco shells so they are half full (1 1⁄2–2 tsp each) and add toppings, if desired. Serve warm.
Instead of making your own mini taco shells, use nacho chip scoops.
If your mini taco shells are popping out of the pan, place Cooling Racks on top to hold them down while baking.
Per serving (1 mini taco): Calories 40, Fat 1.5 g (Saturated 0.3 g, Trans 0 g), Cholesterol 15 mg, Sodium 0 mg, Carbohydrate 3 g (Fiber 0 g, Sugars 0 g), Protein 5 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Toppings (optional): Poco Picante Salsa, Guacamole, or sour cream
15 min24 mini tacos$0.36/serving- Preheat oven to 350° F.
- Using a 3" cookie cutter, cut tortillas into 24 rounds. Wrap in a large kitchen towel. Microwave on high for 45 sec. Lightly brush with oil and press into wells of a mini muffin pan.
- Bake 8 min, or until golden brown and toasty. Turn onto Cooling Rack. If making ahead, store in an air-tight container at room temperature up to 5 days. If shells soften, re-crisp in 350° F oven.
- To serve, spoon warm chicken barbacoa into taco shells so they are half full (1 1⁄2–2 tsp each) and add toppings, if desired. Serve warm.
Instead of making your own mini taco shells, use nacho chip scoops.
If your mini taco shells are popping out of the pan, place Cooling Racks on top to hold them down while baking.
Per serving (1 mini taco): Calories 40, Fat 1.5 g (Saturated 0.3 g, Trans 0 g), Cholesterol 15 mg, Sodium 0 mg, Carbohydrate 3 g (Fiber 0 g, Sugars 0 g), Protein 5 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
