Mini chicken soft tacos
One of my favorite things to do with fathead dough is to grill it on a skillet. My fathead dough can be baked, fried or grilled like a flatbread!
For these mini chicken tacos I prepared one batch of my fathead dough, you can find the recipe and directions here, and rolled it out thinly between two pieces of parchment. I used a round cookie cutter to cut the dough into little circles. I got 16 rounds out of one batch. If you don’t want to cook up an entire batch just rip off however much dough you want to use and roll it out to grill. I’ve used this rip off a hunk and grill it technique for my Reubens. Heat a nonstick skillet on low/med-low. I had room for three mini tacos at a time on my pan. Place the rounds right on your hot pan. You can put a bit of coconut oil or butter in your pan if you like but I find that with my favorite pan, there is enough fat in the dough to keep it from sticking. Check your mini taco rounds after about a minute. I gently lift one corner with a thin silicon spatula and give it a peek. When they are toasty and golden, flip them over to cook the other side. As soon as you flip, top with a little bit of your favorite cheese of choice and some shredded chicken.
If your little rounds don’t brown up after a few minutes you can gradually increase your heat. After you make these once you will know the appropriate heat setting. Remember, you can always cook something a little longer but you can’t unburn it :) I sprinkled my mini tacos with some seasoned salt, a squirt of lime, and served them with a mountain of guacamole, sour cream and hot sauce.
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