2 cups barbecued chicken, shredded
1½ Tbsp aioli
2 tsp chipotle sauce
4 large tortillas
1 cup green cabbage, finely shredded
2 Tbsp coriander leaves, chopped, plus extra leaves, to garnish
1 avocado, sliced
½ cup coarsely grated cheddar
2 green shallots, cut into 16 thin 18cm lengths
Preheat oven to 200°C. Line an oven tray with baking paper. Combine chicken, aioli and chipotle in a medium bowl then set aside.
Use an 8cm cookie cutter to make 16 discs from tortillas.
Top each tortilla disc with chicken mixture, cabbage, coriander, avocado and cheddar. Tie each mini taco with a shallot length. Arrange on prepared tray. Bake for 2–3 minutes or until cheese begins to melt. Garnish with extra coriander. Serve.