Equipment Needed
- Standard muffin tin
- Pastry brush
- Large skillet
- Mixing bowls
- Measuring spoons
Step-by-Step Instructions
First, I tackle the fun part: shaping the taco shells. I preheat my oven to 375°F (190°C). I lightly spray my muffin tin cups with non-stick spray. Then, I take one wonton wrapper and gently press it into a muffin cup, letting the corners fold and crinkle naturally to form a beautiful, rustic cup shape. I use a pastry brush to lightly brush the inside of the wrapper with olive oil or melted butter—this helps it get golden and crisp. I repeat until all my cups are filled (usually 12 per tin). I bake them for 8-10 minutes, until they are crispy and a light golden brown. The smell is like the best part of an egg roll.
While the shells bake, I make the filling. I heat the olive oil in my large skillet over medium heat. I add the diced onion and cook until it’s soft and translucent, about 5 minutes. Then, I add the minced garlic and cook for just 30 seconds until fragrant—any longer and it can burn. Next, I add the ground chicken, breaking it up with my spoon. I cook until it’s no longer pink. This is when my kitchen starts to smell amazing.
Now, for the seasoning. I sprinkle the cooked chicken with the cumin, chili powder, smoked paprika, salt, and pepper. I stir everything together, letting the spices toast for a minute. Then, I pour in the soy sauce. It sizzles and steams, deglazing the pan and coating the chicken in that salty, savory flavor. I let it cook for another 2-3 minutes until the liquid is absorbed and the chicken is beautifully seasoned. I then remove it from the heat.(See the next page below to continue…)