If you’re looking for a fast, crowd-pleasing dish, these mini baked chicken tacos are the answer! They’re crispy, cheesy, and packed with juicy shredded chicken—ready in just 20 minutes. Whether you’re hosting a party, preparing game-day snacks, or just need a quick dinner the family will devour, these mini tacos hit the spot. With endless topping options, they’re fun to make and even more fun to eat!
Why These 20-Minute Mini Baked Chicken Tacos
- Quick and Easy: Ready from start to finish in just 20 minutes, perfect for busy weeknights.
- Crispy and Cheesy: Baked in the oven for a crunchy shell with gooey melted cheese.
- Kid-Approved: Mini-sized tacos are great for little hands and picky eaters.
- Customizable: Top them with your favorite salsa, guacamole, or sour cream.
- Perfect for Any Occasion: Ideal for game-day, parties, or a simple family meal.
Ingredients
- 300g / 0.66 lb cooked, shredded chicken
- 1 tsp taco seasoning (or more, to taste)
- 12 mini taco shells (or small tortillas)
- 1 cup (110g / 0.24 lb) shredded cheese (cheddar or Mexican blend)
- ¼ cup (60ml) salsa
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Optional toppings: sour cream, guacamole, diced tomatoes, sliced jalapeños
Directions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. - Prepare the Chicken:
In a bowl, mix the shredded chicken with taco seasoning and salsa until well-coated. - Assemble the Tacos:
Place a small amount of the seasoned chicken inside each mini taco shell. Top with a sprinkle of shredded cheese. - Bake:
Arrange the tacos upright on the baking sheet. Brush the edges lightly with olive oil to help them crisp up. Bake for 8-10 minutes, or until the cheese is melted and the taco shells are golden. - Garnish and Serve:
Remove from the oven and sprinkle with fresh cilantro. Add any additional toppings like sour cream or guacamole before serving.
Notes
- Make It Spicy: Add some diced jalapeños or a dash of hot sauce to the chicken mixture.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for the filling.
- Swap the Shells: If you can’t find mini taco shells, small tortillas work just as well—just fold them in half.
Frequently Asked Questions
Can I make these tacos ahead of time?
Yes! Prepare the chicken mixture and fill the tacos in advance. Bake them just before serving for the best crunch.
What if I can’t find mini taco shells?
You can use small tortillas instead and fold them in half to create mini tacos.
Can I freeze these mini tacos?
While they’re best fresh, you can freeze them. Let them cool completely, then store in an airtight container. Reheat in the oven to crisp them back up.
What cheese works best?
A shredded Mexican blend or cheddar melts beautifully, but pepper jack adds a nice kick.
Can I make these vegetarian?
Absolutely! Use black beans, sautéed veggies, or tofu as the filling for a plant-based version.
Tips and Notes
- My Tip: Don’t overcrowd the baking sheet—this ensures every taco gets nice and crispy.
- Pro Tip: If the tacos tend to tip over, place crumpled foil between them to help them stand upright.
- Serving Suggestion: These mini tacos are perfect with a side of Mexican rice or a light salad.
Variations
There are so many ways to customize these mini tacos! Here are some fun ideas to try next time:
- Buffalo Chicken Tacos: Toss the shredded chicken with buffalo sauce and top with blue cheese crumbles.
- BBQ Chicken Tacos: Use BBQ sauce instead of salsa, and add coleslaw on top.
- Vegetarian Mini Tacos: Swap the chicken for seasoned black beans and roasted vegetables.
- Breakfast Tacos: Fill with scrambled eggs, bacon, and cheese for a morning treat.
- Greek-Inspired Tacos: Use chicken seasoned with oregano and lemon, and top with tzatziki and cucumber.
20 Minute Mini Baked Chicken Tacos
These Mini Baked Chicken Tacos are quick, crispy, and perfect for busy weeknights or as a fun party appetizer. Filled with seasoned shredded chicken, melted cheese, and topped with your favorite toppings, they are baked to golden perfection in just 20 minutes. These bite-sized delights are a crowd-pleaser that’s easy to customize with various toppings and sauces!Ingredients
- 2 cups 0.8 lb cooked and shredded chicken
- 1 tablespoon 0.03 lb olive oil
- 1 packet 1 oz taco seasoning mix
- ¼ cup 0.1 lb water
- 12 mini corn tortillas
- 1 cup 0.25 lb shredded cheddar or Mexican blend cheese
- Cooking spray
Instructions
- Step 1: Prepare the Chicken Filling
- In a skillet over medium heat, add the olive oil and shredded chicken.
- Sprinkle in the taco seasoning and pour in ¼ cup of water. Stir well to coat the chicken evenly. Simmer for 2–3 minutes until the mixture thickens. Remove from heat and set aside.
- Step 2: Assemble the Tacos
- Preheat the oven to 400°F (200°C).
- Lightly spray a muffin tin with cooking spray to prevent sticking.
- Warm the mini tortillas slightly (either in the microwave or in a pan) to make them pliable.
- Place each tortilla into a muffin cup, gently pressing to form a taco shell shape.
- Step 3: Fill and Bake the Tacos
- Spoon the seasoned chicken mixture into each tortilla, filling it halfway.
- Top with a generous sprinkle of shredded cheese.
- Bake in the preheated oven for 10–12 minutes, or until the tortillas are crisp and the cheese is melted and bubbly.
- Step 4: Garnish and Serve
- Remove the tacos from the oven and let them cool slightly.
- Add your desired toppings, such as sour cream, diced tomatoes, jalapeños, or cilantro, and serve warm.
Notes
- Substitutions: Use ground beef, turkey, or a plant-based meat alternative for variety.
- Make it Spicy: Add hot sauce or diced chilies to the chicken filling.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Serving Tip: Serve with guacamole, salsa, or queso for dipping.
Tried this recipe?Let us know how it was!
