These mini baked chicken tacos are perfect for a quick meal! They are filled with tasty seasoned chicken and baked until crispy. The best part? You can eat them with your hands!
Whenever I make these, I can’t help but sneak one right out of the oven. They are just too good to resist! Plus, they make the perfect snack for game night or a fun dinner with friends.
Key Ingredients & Substitutions
Chicken: Shredded rotisserie chicken is a time-saver! If you have leftover chicken or turkey, feel free to use that instead. You can even use canned chicken in a pinch, although fresh is always best.
Salsa: Go for your favorite salsa, whether it’s mild or hot! If you don’t have salsa, you can use diced tomatoes with a bit of lime juice and spices instead to add that needed flavor.
Corn Tortillas: Mini corn tortillas give these tacos a traditional taste. If you’re gluten-free, check for certified gluten-free tortillas or try small flour tortillas as an option!
Cheese: Cheddar cheese is classic, but you can mix in Monterey Jack, Pepper Jack, or even a Mexican cheese blend for a little kick. You could also use dairy-free cheese for a lactose-free option!
How Do I Ensure My Tacos Stay Crispy?
Crispiness is key to enjoying these tacos. Here’s how to achieve that:
- Warm the tortillas first; this makes them flexible and reduces the chances of breaking.
- Lightly grease your baking surface. Cooking spray or a brush of oil helps the tortillas crisp evenly.
- Don’t overfill the taco shells! 1-2 tablespoons of filling is just right—too much can lead to soggy tacos.
- Keep an eye on them while baking. Aim for 10-12 minutes to get that lovely golden color and crunchy texture.
Letting them cool slightly before serving also helps maintain their crispness. Enjoy!
Quick and Easy Mini Baked Chicken Tacos
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup shredded cheddar cheese
- 1/2 cup salsa (mild or medium based on preference)
- 12 small corn tortillas
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Additional Items:
- Cooking spray or a little oil for greasing
- Optional toppings: sour cream, diced tomatoes, chopped cilantro, guacamole
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 12 minutes for baking, totaling approximately 27 minutes from start to finish. In less than half an hour, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 400°F (200°C). This is important for making those tacos nice and crispy! While the oven is heating, lightly grease a mini muffin tin with cooking spray or line a baking sheet with parchment paper. This will help prevent sticking.
2. Mixing the Filling:
In a medium-sized bowl, combine the shredded cooked chicken, salsa, shredded cheddar cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until it’s well mixed. The aroma will start to make you hungry!
3. Preparing the Tortillas:
Next, warm the corn tortillas to make them easier to fold. Wrap them in a damp paper towel and microwave for about 15-20 seconds. This softens them up and makes it so much easier to form your taco shells!
4. Shaping the Taco Shells:
Now it’s time to shape those tortillas! Take one tortilla at a time, fold it in half, and press it into the muffin tin cups to form mini taco shells. If you’re using a baking sheet, just lay them flat as best as you can.
5. Filling the Tacos:
Using a spoon, fill each tortilla shell with about 1-2 tablespoons of the chicken mixture you prepared earlier. Don’t overstuff them, or they might burst while baking!
6. Baking the Tacos:
Place the muffin tin or baking sheet in the preheated oven and bake for about 10-12 minutes. You want them to be crispy and slightly browned, and the cheese melted and bubbly.
7. Cooling and Garnishing:
Once they’re done baking, carefully remove them from the oven and let them cool for a minute or two. This will make it easier to handle. If you want, top each mini taco with your favorite toppings like sour cream, diced tomatoes, chopped cilantro, or a scoop of guacamole.
8. Time to Serve:
Serve your mini baked chicken tacos warm and enjoy every delicious bite! They are perfect for a quick meal or as an appetizer for a gathering.
This recipe creates crispy, cheesy mini tacos bursting with flavorful chicken—ideal for a quick snack or meal!
FAQ for Quick and Easy Mini Baked Chicken Tacos
Can I Use Other Types of Meat?
Absolutely! You can substitute shredded turkey, beef, or even black beans for a vegetarian option. Just ensure any meat you use is fully cooked before mixing it with the other ingredients.
What Can I Use Instead of Corn Tortillas?
If you don’t have corn tortillas, small flour tortillas work well, too. For a gluten-free option, look for gluten-free tortillas or wraps available at many grocery stores.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness, or use a microwave if you’re in a hurry!
Can I Make These Tacos Ahead of Time?
Yes! You can prepare the filling and assemble the tacos a few hours in advance. Just cover them and keep them in the refrigerator. When you’re ready to enjoy, pop them in the oven for a few extra minutes to warm through and crisp up the tortillas.
