Description
Mini Tacos are the perfect bite-sized treat that will elevate any gathering or family dinner. These flavorful baked chicken tacos combine seasoned shredded chicken and melted cheese, all wrapped in crispy corn tortillas. Ready in just 20 minutes, they offer a delightful crunch without the need for frying. Whether you’re hosting a party, celebrating game day, or looking for a quick meal solution, these mini tacos are customizable to suit everyone’s taste preferences. With simple ingredients and straightforward instructions, you’ll have a delicious dish that everyone will adore.
Ingredients
- 1 lb cooked shredded seasoned chicken breast (3–4 cups)
- 8 oz shredded colby jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream (for serving)
- Salsa (for serving)
- Fresh chopped cilantro (for garnish)
Instructions
- Preheat your oven to 425°F.
- Arrange the street taco corn tortillas on a baking sheet.
- Brush or spray both sides of each tortilla with olive oil for crispiness.
- Place about one tablespoon of seasoned shredded chicken and an equal amount of colby jack cheese on each tortilla.
- Bake for 2 minutes until the cheese begins to melt, then remove from the oven.
- Fold each tortilla in half gently to form taco shapes.
- Return the tacos to the oven and bake for an additional 12-15 minutes until golden brown and crispy.
- Serve warm with sour cream, salsa, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mini taco (approximately 40g)
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: You can substitute chicken with beef, turkey, or lamb for variety. For extra spice, add diced jalapeños to your filling or use spicy taco seasoning. Keep cooked mini tacos warm in a low oven if making in batches.