Tiny Tacos Low Fat Recipes

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MINI CHICKEN TACOS RECIPE BY TASTY



Mini Chicken Tacos Recipe by Tasty image

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

Provided by Claire Nolan

Categories     Appetizers

Time 30m

Yield 50 mini tacos

Number Of Ingredients 7

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups salsa
sour cream
mexican blend cheese
guacamole

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Generously brush butter onto both sides of the tortillas.
  • Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
  • Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
  • Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
  • Shred a rotisserie chicken, removing all bones and skin.
  • Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
  • Serve along with your favorite taco toppings.
  • Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

TINY TACOS (LOW FAT)



Tiny Tacos (Low Fat) image

Tostitos Baked Scoops filled with taco seasoned beef, lettuce, tomatoes, and cheddar cheese. They're so much fun. Not only can you et ten of them for only 200 calories, the whole family will be excited to dig into your "diet food." And kids will be more than willing to help prepare them. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook. Note: The ingredients will not let me list the 10 Tostitios Baked! Scoops.

Provided by Crafty Lady 13

Categories     Mexican

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

finely shredded romaine lettuce (1/4 cup)
2 tablespoons finely chopped tomatoes
2 1/2 tablespoons finely shredded 75% light cheddar cheese
1 teaspoon lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tablespoon mild red taco sauce or 1 tablespoon hot red taco sauce

Steps:

  • Arrange the Scoops side by side on a plate.
  • Mix the lettuce, tomatoes, and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
  • Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
  • Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon each). Dollop the top of each with taco sauce. Serve immediately.

Nutrition Facts : Calories 284.4, Fat 10.1, SaturatedFat 4.8, Cholesterol 111, Sodium 439.8, Carbohydrate 3.7, Fiber 0.4, Sugar 1.9, Protein 42

TINY TACOS



Tiny Tacos image

These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.

Provided by Chef John

Time 1h40m

Yield 10

Number Of Ingredients 18

1 tablespoon olive oil
⅓ cup finely diced onion
1 pound ground beef
1 teaspoon kosher salt, or to taste
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
⅛ teaspoon dried oregano
2 pinches cayenne pepper
2 teaspoons tomato paste
½ cup water
2 tablespoons minced jalapeno peppers
15 (6 inch) corn tortillas
1 cup grated Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 tablespoon vegetable oil, or as needed

Steps:

  • Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
  • Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
  • Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
  • Bake in the preheated oven until cheese melts, about 3 minutes.
  • Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
  • Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g

TINY TACOS



Tiny Tacos image

These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.

Provided by Chef John

Categories     Tacos

Time 1h40m

Yield 10

Number Of Ingredients 18

1 tablespoon olive oil
⅓ cup finely diced onion
1 pound ground beef
1 teaspoon kosher salt, or to taste
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
⅛ teaspoon dried oregano
2 pinches cayenne pepper
2 teaspoons tomato paste
½ cup water
2 tablespoons minced jalapeno peppers
15 (6 inch) corn tortillas
1 cup grated Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 tablespoon vegetable oil, or as needed

Steps:

  • Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
  • Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
  • Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
  • Bake in the preheated oven until cheese melts, about 3 minutes.
  • Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
  • Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g

EASY CHICKEN TACOS (LOW FAT IF YOU CHOOSE SOFT SHELL OVER HARD)



Easy Chicken Tacos (Low Fat if You Choose Soft Shell over Hard) image

I try to avoid cooking with pre-made spices and sauces (some are better than others), so this recipe is based off my re-interpretation of all the good things a taco should be: spicy, tasty, moist, and most of all packed with delicious veggies; using chicken and what I can find in my pantry at a moments notice. You could even simply top a bowl of lettuce and tomatoes with the taco meat and eat it as a taco salad - that would be very low fat!

Provided by SuzanneThePainter

Categories     One Dish Meal

Time 25m

Yield 6 tacos, 2-4 serving(s)

Number Of Ingredients 18

1/2 lb ground chicken
1/4 large white onion, diced
1/4 cup roasted red pepper, strips chopped (from a jar)
1 garlic clove, minced
1/4 medium green pepper, diced small
1/2 teaspoon vegetables or 1/2 teaspoon olive oil
1 tablespoon cornstarch
1/2 teaspoon ground red pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt (or less to taste)
1/4 teaspoon Tabasco sauce (leave out if you don't like spicy food)
1/4 cup cold water (or chicken broth if you have it)
1 (8 ounce) package fresh organic guacamole
1/4 head lettuce, shredded
1/2 fresh ripe tomatoes, diced
1/2 cup shredded cheese
2 -3 green onions, chopped

Steps:

  • Prepare your tacos/tortillas as directed on the packaging.
  • Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn).
  • Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
  • In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
  • Just as the chicken finishes cooking (roughly 5-12 minutes) stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
  • Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!

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