Mini Chicken and Corn Tacos
Try these miniature chicken tacos, which have recently gained popularity. Although corn has been added to the filling in this variation, you can fill your tacos however you like.
Preheat the oven to 375 degrees F (190 degrees C).
Spray both sides of the tortillas with butter-flavored cooking spray.
Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter.
You should be able to get about 3 to 4 circles from each tortilla.
Flip two 12-cup muffin tins upside down.
Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape.
Each muffin tin will hold 17 mini tacos.
Bake in the preheated oven until tacos are just starting to turn golden brown and crispy checking every few minutes to make sure they don’t burn 5 to 8 minutes.