If you love tacos (who doesn’t?), then get ready for a game-changer! These Mini Baked Chicken Tacos are crispy, cheesy, and packed with bold, zesty flavors all in a bite-sized package. Perfect for parties, game nights, or a quick and easy dinner, they come together in no time and are totally customizable. Plus, baking them means less mess and no greasy frying!
Trust me, once you try these, they’ll become a go-to favorite. Serve them with your favorite dips, and watch them disappear in minutes!
Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
Crispy & Cheesy: Baking gives the shells a perfect crunch while the cheese melts beautifully.
Great for Entertaining: These mini tacos are the ultimate party food—easy to make and even easier to eat!
Customizable: Switch up the protein, add extra toppings, or make them spicy to suit your taste.
Ingredients in Mini Baked Chicken Tacos
These tacos are made with simple ingredients but deliver big flavor. Here’s what you need:
Mini Taco Shells: Soft tortillas crisp up perfectly in the oven.
Shredded Chicken: Use rotisserie chicken for convenience or cook and shred your own.
Taco Seasoning: A blend of spices that gives the chicken a bold, Tex-Mex flavor.
Salsa: Adds moisture and a punch of fresh, zesty taste.
Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend work best.
Refried Beans (Optional): A creamy layer that adds extra flavor and texture.
Olive Oil or Cooking Spray: Helps crisp up the taco shells while baking.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C). This ensures the tacos get golden and crispy.
Prepare the Chicken Mixture: In a bowl, combine shredded chicken, taco seasoning, and salsa. Mix well so the flavors are evenly distributed.
Assemble the Tacos: Spread a thin layer of refried beans (if using) on one side of each tortilla. Spoon the chicken mixture onto half of each tortilla, then sprinkle with cheese.
Fold & Arrange: Fold the tortillas in half and place them on a baking sheet, slightly pressing down. Brush lightly with olive oil or spray with cooking spray for extra crispiness.
Bake to Perfection: Bake for about 10–12 minutes, or until the tortillas are crispy and the cheese is melted.
Serve & Enjoy: Let them cool slightly, then serve with your favorite toppings and dips!
How to Serve Mini Baked Chicken Tacos
With Dips: Serve with guacamole, sour cream, queso, or salsa for extra flavor.
As a Meal: Pair with a side of Mexican rice or a fresh salad.
Topped with Fresh Ingredients: Add chopped cilantro, diced tomatoes, or jalapeños for a fresh touch.
Drizzle with Sauce: A squeeze of lime and a drizzle of chipotle mayo or hot sauce take them to the next level.
Additional Tips
Make Them Extra Crispy: Bake the tacos on a wire rack so the air circulates around them.
Use Different Proteins: Try ground beef, pulled pork, or even shredded turkey.
Add Some Heat: Mix in diced jalapeños or a dash of hot sauce for a spicy kick.
Make Ahead: Assemble the tacos ahead of time and refrigerate until ready to bake.
FAQ Section
Q1: Can I use flour tortillas instead of corn?
A1: Absolutely! Flour tortillas will be softer, but they still crisp up nicely when baked.
Q2: Can I make these in an air fryer?
A2: Yes! Air fry at 375°F (190°C) for about 6–8 minutes, flipping halfway.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Q4: Can I freeze these tacos?
A4: Yes! Freeze assembled (but unbaked) tacos, then bake straight from frozen, adding a few extra minutes.
Q5: What’s the best cheese for this recipe?
A5: A Mexican blend, cheddar, or Monterey Jack melt beautifully and add great flavor.
Q6: Can I make these tacos vegetarian?
A6: Definitely! Swap the chicken for black beans, refried beans, or sautéed mushrooms for a delicious meat-free version.
Q7: How do I prevent the tortillas from breaking when folding?
A7: Warm the tortillas slightly in the microwave for 15–20 seconds before assembling. This makes them more pliable and less likely to crack.
Q8: Can I add extra toppings before baking?
A8: Yes! Adding extra cheese on top before baking creates a deliciously cheesy crust. You can also sprinkle on some diced onions or jalapeños.
Q9: What other seasonings can I use for extra flavor?
A9: Try smoked paprika, cumin, or a pinch of cayenne for an extra depth of flavor.
Q10: Can I double the recipe?
A10: Absolutely! Just use a larger baking sheet or bake in batches to make sure all the tacos get crispy.
Final Thoughts
Mini Baked Chicken Tacos are everything you love about tacos—crispy, cheesy, and bursting with flavor—in a fun, bite-sized form. Whether you’re making them for a party, a quick dinner, or just because you’re craving tacos (again!), this recipe is a must-try.
Print
Mini Baked Chicken Tacos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 taquitos 1x
- Category: Holiday Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Mini Tacos are perfect for feeding a crowd or making a quick weeknight dinner. Filled with taco-seasoned chicken, cheese, and baked to crispy perfection, these mini tacos will be a hit with the whole family. Quick, easy, and full of flavor, they make the best appetizer or main dish for any occasion.
Ingredients
- 3 cups cooked shredded seasoned chicken breast
- 6 oz shredded colby jack cheese or edam cheese
- 8 street taco corn tortillas
- Olive oil or cooking spray (optional)
Serve with:
- 3 tbsp sour cream
- 1/3 cup salsa
- Fresh chopped cilantro
- 1/4 cup chipotle sauce
Instructions
- Preheat Oven – Preheat the oven to 425°F.
- Prepare Tortillas – Arrange the taco corn tortillas on a baking sheet. Apply a thin layer of olive oil or spray with cooking spray on both sides of the tortillas.
- Assemble Tacos – Add a generous amount of the shredded chicken mixture on top of each tortilla, then top with shredded cheese. Depending on your baking sheet size, you may need two sheets.
- Bake – Bake for about 2 minutes or until the cheese is melted.
- Shape Tacos – Carefully fold each tortilla in half, pressing them together to form a taco.
- Crisp the Tacos – Continue baking for another 12 to 15 minutes until the tacos are crispy on the outside.
- Serve – Serve with sour cream, salsa, chopped cilantro, and a drizzle of chipotle sauce. Enjoy!
Notes
- You can use either my Instant Pot shredded chicken or 3-ingredient crockpot shredded chicken for a quick and simple filling.
- For a spicier flavor, add chicken taco seasoning and salsa.
- Regular corn tortillas work well too, though street taco size tortillas are perfect for handheld bite-sized tacos!
- Be sure to check for crispiness when baking the tacos. The filling should be warmed through and the outside crunchy.
Nutrition
- Serving Size: 1 taco
- Calories: 263 kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 55mg