Ingredients
Pico de Gallo
- 1 1/4 cups cherry tomato (cut into 6)
- 1 jalapeno (finely chopped)
- 1/4 cups coriander (fresh cilantro, chopped)
- 1/2 lime juice
- 1 pinch salt and pepper
- 1 Avocado (cubed)
Chicken Filling
- 1.2 lbs chicken thighs (boneless and skinless, diced)
- 1 tbsp olive oil
- 3 tbsp Mexican spice mix (for tacos)
- 1 red onion (sliced finely)
- 4 cloves garlic (finely chopped)
- 1/2 cups sweet corn (canned and drained)
- 1/2 cups tomatoes (diced)
- 1 tbsp tomato paste
- 3 tbsp light cream cheese
- 1/2 tsp salt
- 1 pinch salt and pepper
Taco Cups Assembly
- 16 flour tortillas (or capsicums for low-carb version)
- 1 1/4 cup shredded mozzarella cheese
- 1 1/4 cup shredded cheddar cheese
- Light sour cream (for serving)
Instructions
- Prepare Pico de Gallo: In a bowl, combine cherry tomatoes cut into sixths, finely chopped jalapeno, chopped fresh coriander, lime juice, a pinch of salt and pepper, and cubed avocado. Stir gently to mix and refrigerate until ready to serve.
- Marinate Chicken: In a separate bowl, add the diced chicken thighs, Mexican spice mix, and olive oil. Mix thoroughly to coat the chicken evenly with the spices and oil.
- Cook Chicken Filling: Spray a large pan with oil and heat over medium-high heat. Add the marinated chicken and cook until browned and nearly cooked through. Then add the sliced red onion and minced garlic, cooking for an additional 2 minutes until the onions soften.
- Add Vegetables and Finish Sauce: Stir in diced tomatoes, sweet corn, tomato paste, light cream cheese, and a pinch of salt and pepper. Cook for 2 to 3 minutes until the creamy sauce thickens and coats the chicken mixture well. Remove from heat and set aside.
- Prepare Tortilla Cups: For the classic version, gently press one mini flour tortilla into each hole of a 12-hole muffin tray, folding edges slightly to form a cup shape.
- Assemble Tortilla Cups: Place a small pinch of shredded cheese at the bottom of each tortilla cup, spoon in the chicken filling, and top with more shredded cheese.
- Prepare Capsicum Cups (Low-Carb Option): Slice the tops off the capsicums and scoop out the seeds. Place on a baking tray and season lightly with olive oil, salt, and pepper. Pre-bake in a 400°F (200°C) oven for 15 minutes to soften.
- Fill Capsicum Cups: Remove the capsicums from the oven, add cheese at the bottom, fill with chicken mixture almost to the top, and sprinkle with additional cheese.
- Bake Taco Cups: Bake both filled tortilla and capsicum cups in a 400°F (200°C) oven for 13 minutes until the cheese melts, the tortillas are golden and crisp, and capsicums are tender.
- Serve: Serve warm topped with light sour cream and a side of chilled pico de gallo for a fresh contrast.
Notes
- You can use capsicums instead of tortillas for a low-carb version.
- Make sure to cook the chicken thoroughly before assembling the cups.
- Adjust the spice level by reducing or increasing the jalapeno.
- Use light cream cheese and light sour cream to keep the dish lighter in calories.
- Pre-baking the capsicum softens them so they fill better without becoming too mushy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
