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Mini Crispy Chicken Tacos



  • 2 Birds Eye crispy chicken breasts
  • 3 large tortilla wraps
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • ¼ teaspoon pepper


  • Guacamole
  • Salsa
  • Soured cream
  • Grated cheese
  • Lettuce leaves


  1. Preheat oven to 190°C/375°F.
  2. Using a cookie cutter or mason jar lid, cut the tortillas into small circles.
  3. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that it makes a mini taco shape.
  4. Bake for 5 to 6 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them frequently to make sure they don’t burn.
  5. Mix all of the spices together into a bowl, then sprinkle it over the Birds Eye crispy chicken.
  6. Bake for 18 minutes.
  7. Slice the chicken into strips and serve with whatever toppings you chose.
  8. Let everybody fill their own tacos and enjoy!