Mini Taco Bowls

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12


  • Klarbrunn Sparkling Lime for serving
  • 4 Burrito-style Flour Tortillas or 12 street-style tortillas
  • 1 lb. Chicken Breasts boneless and skinless
  • 2 tbsp. Adobo Sauce
  • 1 tbsp. Olive Oil
  • 1 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • ¼ tsp. Salt
  • 3 Garlic Cloves minced
  • 1 15oz. Canned Corn
  • ¼ cup Sour Cream
  • ¼ cup Cotija Cheese plus more for serving
  • 1 Red Bell Pepper finely chopped
  • 2 Jalapeños chopped
  • 2 tbsp. Fresh Parsley chopped
  • Juice of 1 Lime
  • ½ cup Guacamole
  • Lime Wedges for serving


  • Preheat oven to 400F. Using a large cookie cutter (about 4" in diameter), cut the burrito-sized tortillas into 3 mini street-style tortillas. Press each down into a cupcake pan. 
  • Bake for 8-10 minutes, or until golden brown. Set aside to cool.
  • Cut the chicken into tiny bite-sized pieces. Add them into a large bowl with the adobo sauce, chili powder, cumin, salt, and minced garlic. Toss until well-combined.
  • Heat the olive oil in a large cast iron skillet over medium high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked. Set aside.
  • In the meantime, toss the corn, chopped red bell pepper, sour cream, cotija cheese, chopped jalapenos, lime juice, and freshly chopped parsley in a large bowl. Season with salt and black pepper to taste.
  • To assemble, add a generous scoop of the cooked chicken into the tortilla cups. Add a scoop of the corn salsa and a little guacamole on top. Garnish with cotija cheese and mini lime wedges. Serve warm. Enjoy with Klarbrunn Sparkling Lime for a refreshing drink!