Mini Baked Gratinated Tacos

Ingredients

• 300 g Boneless chicken (cut into small dice)
• 1 large Onion (cut into small dice)
• 15 ml Olive oil (1 drizzle)
• to taste Salt
• to taste Black pepper
• 0.5 tsp Garlic powder
• 0.5 tsp Curry powder
• 0.5 tsp Oregano or Herbes de Provence
• 0.5 tsp Ground ginger (optional) (if available)
• 0.25 tsp Turmeric powder
• 1 tbsp Lemon juice
• 200 g Grated mozzarella (or a cheese that melts well)
• 4 units Large wheat tortillas (to cut into ~10 cm discs)
• 200 g Frozen fries (pre-cooked, to be reheated in the oven)
• 30 g Butter (to butter the dish)
• 50 ml Algerian sauce (or hot sauce of your choice)
• a few sprigs Fresh parsley (optional, for garnish)

Instructions

1. Prepare the ingredients

   Thinly slice the onion, cut the chicken into dice, measure the spices, lemon juice and grated cheese.

   Time: PT5M

2. Sauté the chicken and onion

   Heat olive oil in a pan over medium heat, add the onion and chicken, season with salt, pepper, garlic powder, curry, oregano (or Herbes de Provence), ginger and turmeric. Cook for 10 minutes, stirring.

   Time: PT10M

   Temperature: feu moyen

3. Finish cooking the filling

   Near the end of cooking, add the lemon juice, stir for 2 minutes then remove from heat. Set the filling aside.

   Time: PT5M

   Temperature: feu moyen

4. Cut the tortillas

   Using a 10 cm cookie cutter (or a glass), cut the large tortillas into round discs.

   Time: PT5M

5. Butter the dish and arrange the fries

   Lightly butter the bottom of the ovenproof dish, then spread the fries over the entire surface.

   Time: PT5M

6. Assemble the mini tacos

   On each tortilla disc place a little fries, a spoonful of chicken filling, a generous amount of grated mozzarella, and a drizzle of Algerian sauce.

   Time: PT10M

7. Gratin in the oven

   Preheat the oven to 180°C. Bake the dish for 12 minutes until the cheese is nicely golden and the edges are slightly crisp.

   Time: PT12M

   Temperature: 180°C

8. Finishing and serving

   Remove the dish from the oven, sprinkle with fresh parsley and add a few butter pats on top for a nice shine. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless chicken: turkey, firm tofu
• Instead of Onion: shallot
• Instead of Olive oil: sunflower oil
• Instead of Garlic powder: fresh grated garlic
• Instead of Curry powder: ras el hanout
• Instead of Oregano or Herbes de Provence: thyme
• Instead of Ground ginger (optional): fresh grated ginger
• Instead of Lemon juice: apple cider vinegar
• Instead of Grated mozzarella: cheddar, gruyère
• Instead of Large wheat tortillas: corn tortillas
• Instead of Frozen fries: diced potatoes
• Instead of Butter: olive oil
• Instead of Algerian sauce: harissa sauce
• Instead of Fresh parsley: cilantro

Equipment Needed

• Frying pan
• Chef's knife
• Cutting board
• Cheese grater
• Cookie cutter or 10 cm glass (optional)
• Ovenproof dish (≈28 cm)
• Oven
• Wooden spatula
• Mixing bowl

Critical Steps — Do Not Skip

• Sauté the chicken and onion without burning them (step 2).
• Gratin in the oven until a beautiful golden color is achieved without burning (step 7).

Chef Tips from the Video

• Use fresh mozzarella for a more pronounced stretch.
• Add a pinch of Espelette pepper to the filling for a slight heat.
• Sprinkle a little smoked paprika on the cheese before gratinating for more color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Assembled mini tacos can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Consume hot, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken filling the day before and keep it refrigerated.
• Cut the tortillas ahead of time and keep them covered to prevent drying.
• Assemble the tacos without cheese, cover and refrigerate; add the cheese and gratinate just before serving.