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
Scale
- 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