Ingredients
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
Method
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Preheat oven to 200°C. Line an oven tray with baking paper. Combine chicken, aioli and chipotle in a medium bowl then set aside.
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Use an 8cm cookie cutter to make 16 discs from tortillas.
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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.