Warm the tortillas: Wrap the tortillas in a damp cloth and microwave for 20 seconds until soft and pliable. Keep covered to stay warm and prevent cracking.
Cook the filling: Heat vegetable oil in a small skillet over medium heat. Add the seasoned meat or chicken, cooking until browned and cooked through, about 5-7 minutes. Break it apart with a spatula if using ground meat, and smell for a fragrant, smoky aroma.
Assemble the tacos: Gently fold a warm tortilla in half, then spoon a small amount of the cooked filling into each. Top with shredded cheese, diced onions, and chopped cilantro, keeping the fillings modest to avoid spilling.
Cook the tacos: Place the filled tacos back into the hot skillet, pressing lightly with a spatula. Cook for 1-2 minutes until the edges are golden and slightly crispy, then carefully flip and cook for another minute until the second side is crispy and cheese is melted.
Remove the tacos from the skillet and let them rest for a minute. Squeeze fresh lime juice over the tacos and sprinkle with extra cilantro if desired.
Serve the mini tacos with salsa or hot sauce on the side for added flavor and enjoy these delightful handheld bites!
