Description
These cheesy chipotle mini tacos are crispy, smoky, and packed with bold flavors. Perfect for parties, weeknight dinners, or game day snacking.
Ingredients
Scale
- 1 pound ground beef or chicken
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 mini corn or flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped
- Sour cream or chipotle crema, for drizzling
Instructions
- Preheat oven to 400°F or air fryer to 375°F. If frying, heat oil in a skillet.
- In a skillet over medium heat, heat olive oil. Sauté onions and garlic for 2–3 minutes.
- Add ground meat, chipotle peppers, cumin, paprika, salt, and pepper. Cook until browned and well combined.
- Warm tortillas briefly to make them pliable. Add a spoonful of filling and cheese to each tortilla and fold over. Use toothpicks if needed to secure.
- Place on a baking sheet or in air fryer basket. Bake for 10–12 minutes, flip, and bake another 5–7 minutes until crispy. If frying, cook both sides until golden.
- Remove toothpicks and drizzle with sour cream or chipotle crema. Garnish with cilantro.
- Serve hot with lime wedges, salsa, or guacamole.
Notes
- Warm tortillas make folding easier and prevent cracking.
- Use freshly grated cheese for better melt and flavor.
- Secure tacos with toothpicks if needed during cooking.
- Filling can be made up to 2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 mini tacos
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg