This Sunday is the biggest American holiday of the year… Well, maybe not. But don’t try to argue that with someone who loves eating hot wings and watching sweaty men on a field bashing into each other.
If you don’t already know what I’m talking about (bless you), I’m talking about the Super Bowl! Whether you watch it for the sport, the delicious appetizers, or the halftime show (like me), Super Bowl Sunday is a yearly tradition we can all get behind.
Typically, I like to host huge parties for the momentous occasion. Obviously (eye roll), it won’t be business as usual this year. But that doesn’t mean I can’t exercise some Bobby Boyd Living kitchen creativity!
Today, I’m making low carb mini tacos. Low carb, because I love to enjoy comfort food without adding a lot of weight. Mini, because contrary to popular belief, I love things that come in small packages. Chicken tacos because… well… chicken tacos.
This recipe is so easy, you don’t even need to make the chicken. You can just pick up a rotisserie for 5-7 bucks at your local grocery store! And I hope you have a muffin pan handy cause you will need it.
First, preheat the oven to 350˚F (176˚C).
Using a measuring cup, cut the tortillas into small circles. Set aside.
In a medium bowl, add the melted butter, hot sauce, and white vinegar. Combine the ingredients by mixing with a spoon.
Flip a 12-cup muffin tin over, dip a cut-out tortilla in the dipping sauce and place it in the space between two cups so that it makes a mini taco shape. Continue until you exhaust all the cut-out tortillas.
One muffin tin should fit 17 mini tacos.
Place it in the oven to bake for 12 minutes or until golden brown and crispy.
In a separate bowl, add the rotisserie chicken, cream cheese, shredded habanero cheese, and traditional Tobasco sauce (or taco bell sauce). Stir with a fork to combine all the ingredients. Set aside
To make the guacamole… In a separate bowl, add the avocado flesh, chopped onions, and cilantro. Sprinkle crushed pepper, salt, and garlic powder to taste. Add the lime juice. Combine all the ingredients by mixing with a whisk.
Once the mini tortillas are ready, don’t take them out of the pan. Place a spoonful of the rotisserie chicken mix in the center of each crisp taco. Drizzle some Mexican cheese blend on all the mini tacos.
Place it back in the oven to bake for 5 minutes.
Once the cheese has melted and the rotisserie chicken has become deliciously fragrant, serve with guacamole and sour cream.
This Sunday is the biggest American holiday of the year… Well, maybe not. But don’t try to argue that with someone who loves eating hot wings and watching sweaty men on a field bashing into each other.
If you don’t already know what I’m talking about (bless you), I’m talking about the Super Bowl! Whether you watch it for the sport, the delicious appetizers, or the halftime show (like me), Super Bowl Sunday is a yearly tradition we can all get behind.
Typically, I like to host huge parties for the momentous occasion. Obviously (eye roll), it won’t be business as usual this year. But that doesn’t mean I can’t exercise some Bobby Boyd Living kitchen creativity!
Today, I’m making low carb mini tacos. Low carb, because I love to enjoy comfort food without adding a lot of weight. Mini, because contrary to popular belief, I love things that come in small packages. Chicken tacos because… well… chicken tacos.
This recipe is so easy, you don’t even need to make the chicken. You can just pick up a rotisserie for 5-7 bucks at your local grocery store! And I hope you have a muffin pan handy cause you will need it.
First, preheat the oven to 350˚F (176˚C).
Using a measuring cup, cut the tortillas into small circles. Set aside.
In a medium bowl, add the melted butter, hot sauce, and white vinegar. Combine the ingredients by mixing with a spoon.
Flip a 12-cup muffin tin over, dip a cut-out tortilla in the dipping sauce and place it in the space between two cups so that it makes a mini taco shape. Continue until you exhaust all the cut-out tortillas.
One muffin tin should fit 17 mini tacos.
Place it in the oven to bake for 12 minutes or until golden brown and crispy.
In a separate bowl, add the rotisserie chicken, cream cheese, shredded habanero cheese, and traditional Tobasco sauce (or taco bell sauce). Stir with a fork to combine all the ingredients. Set aside
To make the guacamole… In a separate bowl, add the avocado flesh, chopped onions, and cilantro. Sprinkle crushed pepper, salt, and garlic powder to taste. Add the lime juice. Combine all the ingredients by mixing with a whisk.
Once the mini tortillas are ready, don’t take them out of the pan. Place a spoonful of the rotisserie chicken mix in the center of each crisp taco. Drizzle some Mexican cheese blend on all the mini tacos.
Place it back in the oven to bake for 5 minutes.
Once the cheese has melted and the rotisserie chicken has become deliciously fragrant, serve with guacamole and sour cream.
