If you like to impress when you cook, these are the appetizers for you. Perfect finger food for a small gathering, a work potluck or my favorite, a Cinco de Mayo party. These require a little bit of work to prepare, but are fun, festive and worth it. Garnish with sour cream if desired. I have served just as an appetizer with chips and salsa or along with my sour cream chicken enchiladas. Good with beer and/or margaritas.


Recipe Summary

10 mins
20 mins
1 hr
30 mins
24 tortilla cups


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Cut each tortilla into a 6-inch square using a pizza cutter. Cut each 6-inch square into four 3-inch squares, making 24 total. Use kitchen scissors to cut a 1-inch slit from each corner.

  • Brush garlic oil over both sides of the tortilla squares. Press squares into a mini muffin tin to create small, pointed tortilla cups.

  • Bake in the preheated oven until golden brown, 8 to 10 minutes.

  • Heat 2 tablespoons olive oil in a pan over medium-high heat. Saute onion until tender, 3 to 5 minutes. Add chicken and fajita seasoning; stir until blended. Remove from heat and let cool for about 20 minutes.

  • Combine avocado and tomatoes in a mixing bowl. Add lemon juice and garlic; stir to blend. Add the cooled chicken mixture and stir again until blended.

  • Spoon mixture into the tortilla cups. Serve immediately while tortilla cups are still crispy, or refrigerate for the next day.

Cook's Notes:

Do not use seasoned grilled chicken strips.

Obviously, all ingredients inside these shells are optional. The shells themselves make these have such a presence regardless of where or why they are being served. The filling is delicious as I've made them, but experiment according to your own tastes

Nutrition Facts

126 calories; protein 5.3g; carbohydrates 11.1g; fat 6.9g; cholesterol 9.3mg; sodium 205mg. Full Nutrition