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In recent years, mini tacos have surged in popularity, transforming from a party appetizer into a beloved meal option that’s both fun and versatile. These bite-sized delights are perfect for gatherings, providing an opportunity to explore various flavors without overwhelming the palate. Among the myriad of options, Spicy Hatch Chili Chicken Mini Tacos stand out for their unique flavor profile and vibrant ingredients. This dish not only satisfies your taste buds but also embodies the spirit of easy, flavorful cooking that fits seamlessly into today’s fast-paced lifestyle.

Hatch Chili Chicken Mini Tacos

Discover the vibrant world of Spicy Hatch Chili Chicken Mini Tacos, a perfect blend of flavor and fun. These bite-sized tacos are ideal for parties or casual meals, featuring the rich taste of Hatch chilies that elevate the chicken to new heights. Easy to prepare and packed with nutrients, this recipe is perfect for today's busy lifestyle. Transform gatherings with these delicious tacos, topped with fresh ingredients for a culinary experience everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup Hatch green chilies, roasted and chopped (canned can be used as a substitute)

1 tsp ground cumin

1 tsp smoked paprika

2 cloves garlic, minced

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

12 mini corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

½ cup crumbled queso fresco or feta cheese

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

Marinate the Chicken:

    In a medium mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, minced garlic, salt, and black pepper until well combined. Add the boneless chicken thighs, ensuring they are fully coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

      Cook the Chicken:

        Preheat a grill or a skillet over medium-high heat. Once hot, place the marinated chicken thighs onto the grill or skillet. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). In the last few minutes of cooking, sprinkle the chopped Hatch green chilies over the chicken, allowing them to warm through and meld with the flavors of the chicken.

          Shred the Chicken:

            After cooking, transfer the chicken to a cutting board and let it rest for about 5 minutes. Then, using two forks, shred the chicken into bite-sized pieces, ensuring the juicy flavors are kept intact.

              Warm the Tortillas:

                In a separate skillet or on the grill, warm the mini corn tortillas by placing them one at a time for about 20-30 seconds on each side, until soft and pliable. Keep them covered with a clean towel to retain warmth.

                  Assemble the Tacos:

                    For each warmed mini taco shell, add a generous portion of the shredded chicken and hatch chili mixture as the base. Top it off with shredded lettuce, diced tomatoes, crumbled queso fresco, and a sprinkle of fresh cilantro.

                      Serve:

                        Serve your tacos immediately while still warm, with lime wedges on the side for a zesty squeeze over the top. Enjoy the vibrant and spicy flavors of your Hatch Chili Chicken Mini Tacos!

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6