Honey Garlic Butter Cheesy Tacos

Directions

1. Cook the chicken breast in a fry pan until cooked all the way through. Set aside to cool. Shred it using two forks or your fingers.

2. Heat a drizzle of olive oil in a pan over medium heat. Add the finely diced red capsicum, chopped red onion, and minced garlic, sautéing until softened.

3. Add the shredded chicken into the pan with the sautéed vegetables. Sprinkle over the packet of Mingle Seasoning Honey Garlic Roast or Rub seasoning, add ¼ cup of water, and toss well until everything is combined and coated in sauce.

4. Lay each mini tortilla flat. Add a layer of shredded mozzarella to one side, followed by a generous portion of the honey garlic chicken mixture. Fold each tortilla over into a half-moon taco shape.

5. In a small bowl, mix together the 3 tbsp of melted butter, a pinch of Mingle seasoning, and 1 tbsp of finely diced fresh parsley.

6. Arrange the folded tacos standing upright in a baking dish, leaning them against each other. Generously brush the tops and folded edges with the garlic herb butter mixture.

7. Bake in a preheated oven at 180°C–200°C for 10–15 minutes, until the tortillas are golden brown, crispy on the edges, and the mozzarella inside is fully melted.