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Mini Tacos

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5 from 10 reviews

These mini baked chicken tacos come together in about 20 minutes with just a handful of simple ingredients. They’re perfect for feeding a crowd and simple enough to throw together for an easy weeknight dinner! Street taco corn tortillas are filled with taco-seasoned chicken and shredded cheese then baked to perfection for a crispy chicken taco the whole family will love.

Ingredients

Units Scale

Serve with:

  • sour cream
  • salsa
  • fresh chopped cilantro

Instructions

  1. Heat oven to 425 degrees.
  2. Place tortillas on a baking sheet.
  3. Brush or spray both sides with olive oil.
  4. 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.
  5. Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
  6. Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
  7. Serve with sour cream, salsa, and cilantro. Enjoy!

Equipment

Notes

  • For the shredded chicken I recommend using my super easy 3 ingredient crock pot shredded chicken breast or my simple instant pot shredded chicken. If you prefer you can also use shredded rotisserie chicken and add 1/2 a cup of salsa and 2 tablespoons or so of chicken taco seasoning.
  • This recipe works well with regular-size corn tortillas as well. I love to use the street taco size because they’re so cute and make the perfect handheld tacos, but regular-size corn tortillas will work too!
  • You’ll know the tacos are done when they’re nice and crispy on the outside and the cheesy chicken filling is warmed through on the inside.

Nutrition

Find it online: https://midwestfoodieblog.com/baked-chicken-tacos/