Mini Chicken and Corn Tacos

Ingredients and Weight:

• Chicken breast: 1 lb
• Corn kernels (fresh or canned): 1 cup
• Onion, chopped: 1/2 cup
• Bell pepper, chopped: 1/2 cup
• Cilantro, chopped: 1/4 cup
• Lime juice: 2 tbsp
• Spices (cumin, chili powder, garlic powder, salt, pepper): to taste
• Mini tortillas: 16
• Sour cream or Greek yogurt (optional)
• Shredded cheese (optional)

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a large skillet, cook chicken over medium heat until browned on all sides. Remove from the skillet and shred.
2. Add corn, onion, and bell pepper to the skillet. Cook until softened, about 5 minutes.
3. Stir in the shredded chicken, cilantro, lime juice, and spices. Cook for another 2-3 minutes.
4. Heat the mini tortillas in a skillet or on a griddle.
5. To assemble the tacos, spoon the chicken mixture into the center of each tortilla. Top with sour cream, cheese, and any other desired toppings.

Nutritional Information:

(Per serving with 2 tacos)

• Calories: 250
• Fat: 10g
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Mini size, perfect for appetizers or snacks
• Versatile, toppings can be customized
• Balanced in terms of flavors and textures

User Comments:

• "These tacos were a hit at my party. They were so good, I couldn't stop eating them!"
• "I love the mini size. They're perfect for a quick and easy bite."
• "The chicken mixture was flavorful and moist. I especially liked the cumin and chili powder."

Special Precautions and Tips:

• If using fresh corn, remove it from the cob before adding it to the skillet.
• Adjust the amount of spices to suit your taste preferences.
• The tacos can also be baked in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
• If making the tacos ahead of time, store the components separately and assemble just before serving.