Mini Tacos Recipe
These mini baked chicken tacos are a delightful and easy-to-make dish, perfect for gatherings or a quick weeknight meal. Street taco corn tortillas are filled with seasoned chicken and gooey cheese, baked until crispy, and served with classic toppings for a delicious treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 20-24 tacos
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Shredded Chicken:
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast)
Additional Ingredients:
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- olive oil or cooking spray
- sour cream
- salsa
- fresh chopped cilantro
Instructions
- Heat oven to 425 degrees. Place tortillas on a baking sheet.
- Brush or spray both sides with olive oil.
- Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
- Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
- For the shredded chicken, recommended to use 3-ingredient crock pot shredded chicken breast or simple instant pot shredded chicken. Alternatively, use shredded rotisserie chicken with 1/2 cup salsa and 2 tablespoons chicken taco seasoning.
- Regular-size corn tortillas can be used in place of street taco size.
- Tacos are done when crispy outside and filling is warmed through.
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg
Find it online: https://lauracooks.com/mini-tacos-recipe/
