Go Back
–+ servings
Cantina chicken taco cups filled with seasoned chicken, black beans, lettuce, pico de gallo, avocado crema, cilantro, and lime wedges.
Reynaldo’s Cocina 📍

Cantina Chicken Taco Cups

Crispy tortilla cups filled with seasoned chicken, black beans, lettuce, pico de gallo, and creamy avocado crema for the perfect handheld taco bite.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken breasts diced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
Taco Cups
  • 8 to 10 flour tortillas
  • Cooking spray
Fillings
  • 1 cup black beans drained
  • 2 cups shredded lettuce
  • 1 cup pico de gallo
  • Fresh cilantro
Avocado Crema
  • 1 avocado
  • 1/2 cup sour cream
  • Juice of 1 lime
  • 1 garlic clove
  • Salt to taste
  • Splash of water as needed
Finish
  • Lime wedges

Equipment

  • - Muffin tin
  • Large skillet
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs
  • Spoon
  • Sheet pan

Method

  1. Preheat oven to 375 degrees.
  2. Lightly spray a muffin tin with cooking spray.
  3. Cut tortillas into rounds if needed and press them into the muffin cups.
  4. Bake for 10 to 12 minutes until lightly golden and crisp around the edges.
  5. Remove from the oven and allow to cool.
  6. Add diced chicken to a bowl.
  7. Season with olive oil, garlic powder, onion powder, paprika, cumin, chili powder, salt, and black pepper.
  8. Mix thoroughly to coat.
  9. Heat a large skillet over medium high heat.
  10. Cook the chicken for 6 to 8 minutes, stirring occasionally, until lightly browned and fully cooked.
  11. Remove from heat.
  12. Drain the black beans.
  13. Shred the lettuce.
  14. Prepare the pico de gallo and roughly chop the cilantro.
  15. In a blender or food processor, combine avocado, sour cream, lime juice, garlic, and salt.
  16. Add small splashes of water as needed and blend until smooth.
  17. Fill each tortilla cup with black beans, cooked chicken, shredded lettuce, and pico de gallo.
  18. Top with avocado crema and fresh cilantro.
  19. Serve with lime wedges.

Notes

• Bake tortilla cups until lightly crisp as they will continue firming up while cooling.
• Allow the chicken to rest briefly before assembling to help keep the cups crisp.
• Add avocado crema immediately before serving for the best texture.
• Lightly drain pico de gallo before using so the tortilla cups stay crisp.
• These are perfect for parties, game day gatherings, or appetizer spreads.
QR Code linking back to recipe