Food happens to be the reason behind most things I do. Sometimes, I force myself to wake up for early morning meetings with the greed for a gourmet-fied cup of coffee, or fried egg on a bun. Some days you’ll find me hurrying to get through most of my task list, so I can carve out some time for lunch with coworkers at the park. A seldom suffers through repeat meals because I love cooking with fresh ingredients or repurposing left-overs. What I love love about Mexican food is that it allows me to do both. Between you and me, I could eat Mexican food all day every day.

Unfortunately, my first taste of Mexican food was quite a letdown. Granted, it was at a food court at the end of the day, but what I received was a hard shell taco filled with greasy beef strips, a mountain of shredded lettuce and what could only be some form of Cesar dressing. Oh, and processed cheddar. Yeah. But I really enjoyed the hard shell taco.
But then I had real Mexican food, and the incredible things some Mexican joints are doing with those flavors. Contemporary and fusion flavors in Texas and NY have blown me away and Toronto has a pretty wicked food scene, so it has also become a prominent feature on my menu.

Mexican food is said to be derived from Mayan Indians, who apparently used corn tortillas and bean paste as a staple but also ate wild game, fish and tropical fruits. The absence of white, starchy foods, that can be heavy on the simple carbs, make it an attractive option for meal planning as well. They’re a huge crowd pleaser, easy to make ahead and assemble later.
Although I enjoy the occasional enchiladas, burritos, tamales, quesadillas etc., I’m a sucker for good tacos, street corns and rancheros for breakfast. I used to wake up early on weekends to have “brunch” at a local market that made fresh churros to order, and chocolate chili paletas! Ok, so you get my point right?
I’ll fast forward to the recipe part now. I love the flavors of barbacoa and smoked carnitas. The toppings, fixings and their respective quantities can really enhance the overall flavor profile of this dish.
I tend to buy small sized corn tortillas, but feel free to experiment with making them at home. I can’t imagine them to be very different from ‘makkey ki roti’. Some of my favorite fixings are also the easiest things to make – green tomatillo salsa, lime crema, mango salsa, caramelized onions, purple cabbage slaw, guacamole (or simply chopped avocados) with a side of chopped cilantro, lime and scallions. Easy peasy! The lime crema and mango salsa really perk up the flavors and add that extra oomph, so try not to leave them out from our line up.
This recipe is for chicken tacos, but feel.free to make this using carne asada or pork carnitas. I promise you, it will become one of your favorites too.
(Recipe after the images)

Print Recipe
The best mini Tacos (Gluten-free)
These mini tacos are super flavorful and huge hit at parties and large gatherings. Easy to assemble, packed with flavors and portioned just right, your guests are sure to enjoy the party on their taste buds
Course Main Dish
Cuisine Gluten-free, Mexican
Prep Time 30 minutes
Cook Time 4 hours
Servings
people
Ingredients
Chicken tinga
Taco seasoning
Mango salsa
Caramelized onions
Garnish
Other
Course Main Dish
Cuisine Gluten-free, Mexican
Prep Time 30 minutes
Cook Time 4 hours
Servings
people
Ingredients
Chicken tinga
Taco seasoning
Mango salsa
Caramelized onions
Garnish
Other
Instructions
Taco seasoning
  1. Combine all ingredients for taco seasoning in a bowl. Mix well and store in an airtight container
Chicken Tinga
  1. Cut 3-4 slits in the chicken breasts. Place in slow cooker, sprinkle taco seasoning, chipotle chilis, and salt
  2. Pour chicken broth and cook on low for 4 hours
  3. When done, shred the chicken in the slow cooker bowl using a fork and knife. Mix well and let sit for 10 minutes
  4. Cover and transfer to a bowl when ready to serve
Caramelized onions
  1. Peel and slice 2 onions thinly. Heat oil in a pan and saute the onions on medium heat for roughly 20-25 minutes
  2. Add salt and stir the onions frequently so they don't burn. Add a few drops of water to get darker onions
  3. When onions turn golden brown, remove from heat onto a plate covered in paper towel to soak excess oil
Mango Salsa
  1. Chop mangoes, red bell pepper, red onions in small chunks. Juice from the mangoes can be added to the salsa
  2. Add the above ingredients to a bowl with thinly sliced scallions, jalepenos and cilantro. Add salt and lime juice. Mix well
Lime crema
  1. Add sour cream, lime juice, lime zest, and garlic powder in a bowl. Mix well and serve. Feel free to use a squeezy bottle for easy pour
Assembly
  1. Wrap 12-14 tacos in aluminum foil and warm in a toaster oven (or conventional oven) at 350 F for 8 minutes
  2. Serve warm with chicken tinga, caramelized onions, mango salsa, lime crema and garnish with avodacos, cilantro, scallions and lime wedges