Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mini Chicken Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

These Mini Tacos are a quick and flavorful snack or party appetizer featuring tender shredded seasoned chicken, melted colby jack cheese, and crispy corn tortillas baked to perfection. Served with classic toppings like sour cream, salsa, and fresh cilantro, they are easy to make and perfect for serving a crowd.

  • Total Time: 20 minutes
  • Yield: 20 servings

Ingredients

Filling

  • 1 lb. cooked shredded seasoned chicken breast (about 3-4 cups)
  • 8 oz. shredded colby jack cheese

Taco Shells

  • 20-24 street taco corn tortillas
  • Olive oil or cooking spray, for brushing

Toppings

  • Sour cream, for serving
  • Salsa, for serving
  • Fresh chopped cilantro, for garnish

Instructions

  1. Preheat Oven: Heat your oven to 425°F (220°C) to ensure it’s hot enough to crisp the tortillas and melt the cheese quickly.
  2. Prepare Tortillas: Place the street taco corn tortillas evenly spaced on a baking sheet. If needed, use a second baking sheet to avoid overlapping.
  3. Oil the Tortillas: Brush or spray both sides of each tortilla lightly with olive oil or cooking spray to help them crisp up nicely while baking.
  4. Add Filling: Spoon a heaping tablespoon of the shredded seasoned chicken onto the center of each tortilla, then top with an equal amount of the shredded colby jack cheese.
  5. Initial Bake: Bake the tacos in the oven for about 2 minutes or until the cheese begins to melt. Keep a close eye to avoid overcooking at this stage.
  6. Fold Tacos: Carefully remove the baking sheet from the oven and gently fold each tortilla in half over the filling, pressing lightly to shape them into taco forms.
  7. Final Crisping: Return the folded tacos to the oven and bake for an additional 12-15 minutes, or until the corn tortillas turn crispy and golden on the outside.
  8. Serve: Remove the mini tacos from the oven and serve warm with sides of sour cream, salsa, and a sprinkle of fresh chopped cilantro. Enjoy your delicious mini tacos!

Notes

  • You can use store-bought cooked chicken or cook your own seasoned chicken breast by baking, poaching, or grilling and then shredding it.
  • Adjust the amount of cheese and chicken according to your taste or dietary preference.
  • For an extra crispy taco shell, you can fold the tacos over a metal or wooden spoon handle while baking to help maintain the fold.
  • Street taco corn tortillas are smaller and thinner than regular tortillas, perfect for bite-sized tacos.
  • Feel free to add additional toppings like diced onions, jalapeños, or avocado slices.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/mini-chicken-tacos-recipe/