These Mini Baked Chicken Street Tacos with Poblano Ranch are a delicious dinner or make ahead shareable appetizer!
I’m don’t know if I am embarrassed or proud of how many of these tacos I’ve eaten in the past week! Seriously, these are so craveable and remind me of the street tacos I had in Mexico City. They are packed with flavor and have those perfect soft yet crispy tortillas! Spilling all my secrets for making these delish tacos!
This post contains affiliate links. If you purchase a product through these links I may earn a few pennies. Thanks for keeping this free blog going! 
Mini Baked Chicken Street Tacos with Poblano Ranch
First things first, when you make these tacos be sure to let the chicken soak up the juices after it’s been shredded. This is key in keeping the flavor in these tacos and keeping the chicken from turning dry.
Second, you’ve got to fry THEN bake the tacos. When you first fry the tortillas, you want to make sure you’ve got your oil hot enough or else the tortillas will be soggy. Fry the tortillas in batches, flipping them once they get puffy for a few seconds. The tortillas should be pliable but not too crispy or you’ll have tostadas instead of tortillas!
Third, do not skip the sauce! If there is anything I have learned from my travels to Mexico it’s that the salsa is like the best part of the taco! That goes for almost any type of taco but especially for these Mini Chicken Street Tacos. The sauce is muy importante.
You Might Also Love
Spicy Fish Tacos with Hot Sauce Crema
Mini Baked Chicken Street Tacos with Poblano Ranch
Ingredients
- 2 chicken breasts about 1lb
- 1 tsp olive oil
- 1 tsp kosher salt
- 1/8 tsp ground cayenne
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 cup white onion diced
- 1 cup cheddar cheese grated
- 24 small street corn tortillas approx 4in diameter
- 1/4 cup cilantro leaves
- 1/2 cup vegetable oil for frying
Poblano Ranch
- 1 cup ranch dressing
- 1 poblano pepper
Instructions
- Preheat oven to 375°. In a shallow dish, combine chicken breast with olive oil, salt, cayenne, chili powder, paprika, cumin and garlic powder until covered evenly. Bake for 30 minutes or until chicken reaches an internal temperature of 165°.
- Meanwhile, blend ranch dressing with poblano pepper until smooth. This can be made ahead and stored in the fridge in air tight container for up to two weeks.
- Once chicken is done, shred it with two forks in the dish. Allow chicken to soak up juices. Set aside.
- In a high sided skillet, heat oil to 350° or until it bubbles when a piece of tortilla is placed in it.
- Working in batches of four, gently fry tortillas, about 10 seconds on each side, until puffy and slightly golden brown. Set on a paper towel lined plate to rest. Tortillas should be pliable and have a chewy texture.
- Once tortillas are cool enough to handle but still very warm, fill with about 1 tablespoon of shredded chicken and about 1/2 tablespoon each of onion and cheddar. Fold in half and place on baking sheet lined with parchment paper or cooking mat.
- Finish baking tacos for 5 to 10 minutes at 375° or until cheese is melted and bubbly and taco shells are slightly crisp on edges.
- Garnish with cilantro and poblano ranch and eat hot!
Nutrition
Leave a Reply