Name: Mini Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast); 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 serving)

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Mini Chicken Tacos are a fun, flavorful, and easy-to-make dish that will be a hit at any gathering. These baked chicken tacos are packed with seasoned chicken and melty cheese, all tucked inside crispy street taco corn tortillas. With just a handful of ingredients and minimal prep time, they’re perfect for a quick weeknight dinner or feeding a crowd at your next party.

Why You’ll Love This Recipe

Mini Tacos are a convenient and crowd-pleasing treat that combines the irresistible flavors of seasoned chicken, melted cheese, and crispy tortillas. The best part? They come together in just 20 minutes! The bite-sized tacos are perfect for snacking, serving as appetizers, or creating a fun taco bar for the family. These little tacos are loaded with flavor, and the baking process ensures the tortillas turn perfectly crispy, making each bite satisfying and delicious. Mini Chicken Tacos

Ingredients

1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast)
8 oz. shredded colby jack cheese
20-24 street taco corn tortillas
Olive oil or cooking spray

Serve with:
Sour cream
Salsa
Fresh chopped cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C).
Place tortillas on a baking sheet. Brush or spray both sides with olive oil or cooking spray.
Add a heaping tablespoon of shredded chicken to each tortilla, followed by a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size.
Bake for 2 minutes, or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together to form a taco shape.
Bake for an additional 12-15 minutes, or until the corn tortillas are crispy on the outside.
Serve with sour cream, salsa, and fresh cilantro. Enjoy!

Servings and Timing

Servings: 20-24 tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Meat Options: You can substitute the shredded chicken with ground beef, ground turkey, or even shredded beef for different flavor profiles.
Cheese Variations: Use any cheese you prefer, such as cheddar, Monterey Jack, or a blend of cheeses for added richness.
Spicy Kick: Add some sliced jalapeños or a drizzle of hot sauce for extra heat.
Vegetarian Option: Substitute the chicken with a hearty filling of black beans, corn, and diced vegetables for a vegetarian-friendly version.
Taco Toppings: Customize your mini tacos with other toppings like diced tomatoes, avocado, or pickled onions for extra flavor and freshness.

Storage/Reheating

Storage: Store leftover mini tacos in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat the mini tacos in the oven at 350°F for 5-7 minutes, or until they are hot and crispy again. You can also microwave them, but the tortillas will be less crispy.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well for mini tacos too. Just keep in mind that the texture may be different, and they may not get as crispy as corn tortillas.

2. Can I make these tacos ahead of time?

You can prepare the shredded chicken and cheese filling ahead of time, but it’s best to bake them right before serving to ensure the tortillas stay crispy.

3. How do I keep the tacos from falling apart when folding?

Make sure to bake the tacos for a short time (about 2 minutes) to allow the cheese to melt before folding them. This will help hold everything together.

4. Can I freeze these mini tacos?

Yes, you can freeze the baked tacos. Let them cool completely, then place them in a freezer-safe container or bag. When ready to eat, bake from frozen at 350°F for 10-12 minutes until crispy and hot.

5. Can I use store-bought shredded chicken?

Yes! Store-bought shredded rotisserie chicken is a great shortcut and can save you time.

6. How can I make these tacos spicier?

Add diced jalapeños to the chicken mixture, or drizzle your favorite hot sauce over the tacos after baking for an extra spicy kick.

7. What’s the best way to serve these mini tacos?

Mini tacos are perfect for serving with your favorite dipping sauces like sour cream, salsa, or guacamole. You can also serve them as part of a taco bar with different toppings.

8. Can I use a different type of cheese?

Absolutely! Feel free to use any cheese that melts well, such as mozzarella, cheddar, or a Mexican cheese blend.

9. How do I make these tacos more flavorful?

For added flavor, try seasoning your shredded chicken with taco seasoning, cumin, chili powder, or even a squeeze of lime juice for a burst of freshness.

10. Are these mini tacos gluten-free?

If you use gluten-free corn tortillas and ensure your shredded chicken and cheese are free of gluten-containing ingredients, these mini tacos can be made gluten-free.

Conclusion

Mini Tacos are a fun, quick, and easy meal or snack that everyone will love. With simple ingredients and minimal prep time, these crispy, cheesy, and savory tacos are perfect for feeding a crowd or enjoying a weeknight dinner with the family. Whether you keep them classic or get creative with the fillings, these mini tacos are sure to be a favorite at your next meal or gathering.