Chicken Meatball Tacos Recipe
Description: These Chicken Meatball Tacos are a delightful fusion of tender, juicy chicken meatballs infused with aromatic spices, crispy taco shells, and an assortment of traditional Mexican accompaniments like creamy guacamole, zesty sour cream, and hearty refried beans. Ideal for a vibrant appetizer, this recipe brings authentic Mexican flavors straight to your plate.
Cuisine: Mexican
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| For the Meatballs | Quantity |
|---|---|
| Minced chicken | 250 grams |
| Green chili, finely chopped | 1 |
| Salt | To taste |
| Black pepper powder | 1 teaspoon |
| Fresh coriander (dhania) leaves | 1 tablespoon |
| Ginger garlic paste | 1 teaspoon |
| Oil (for deep frying) | As required |
| For the Tacos | Quantity |
|---|---|
| Hard taco shells | 8-10 |
| Cheddar cheese, grated | 1 cup |
| Refried beans | 1/2 cup |
| Sour cream | 1/2 cup |
| Guacamole | 1/2 cup |
| Iceberg lettuce, shredded | 1 cup |
| For Garnish | Quantity |
|---|---|
| Spring onion greens, chopped | 2 sprigs |
| Fresh coriander leaves, chopped | 2 sprigs |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Instructions
-
Prepare the Meatballs:
Begin by making the chicken meatballs. In a large mixing bowl, combine the minced chicken, finely chopped green chili, salt, black pepper powder, fresh coriander leaves, and ginger garlic paste. Mix everything thoroughly until well combined.
Once the mixture is ready, roll it into small, lemon-sized meatballs using your hands. -
Fry the Meatballs:
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the meatballs into the oil. Fry them on a low to medium flame, turning occasionally, until they are golden brown and cooked through (about 8-10 minutes). Remove from the oil and drain them on a paper towel to remove excess oil. -
Assemble the Tacos:
For a quicker meal, you can use store-bought hard taco shells or follow the instructions for homemade taco shells.
To assemble, spread a layer of warm refried beans inside the taco shell. Add a chicken meatball, then sprinkle with grated cheddar cheese. Place the filled tacos in a preheated oven at 170°C (340°F) for 1-2 minutes, or until the cheese has melted and become bubbly. -
Add the Toppings:
Once the cheese has melted, remove the tacos from the oven. Top each taco with freshly shredded iceberg lettuce, a dollop of sour cream, and a generous spoonful of guacamole. -
Garnish and Serve:
Garnish with chopped spring onion greens and fresh coriander leaves. Serve the tacos immediately while they are warm and crispy.
Serving Suggestion: Pair your Chicken Meatball Tacos with a side of Spinach Enchiladas for a fulfilling meal and a sweet Tres Leches Cake (Mexican Three Milk Cake) for a perfect end to your dinner.
Note: For added convenience, you can prepare the refried beans, sour cream, and guacamole ahead of time or use store-bought versions. For detailed recipes, check out our links for Homemade Refried Beans, Sour Cream, and Guacamole.
