Description
Delicious and easy-to-make mini baked chicken tacos that are perfect for a quick weeknight meal. Customize your toppings for a fun family-friendly dinner.
Ingredients
Taco Ingredients
- 12 pieces small tortillas (corn or flour) (Street taco size is ideal.)
- 2 cups cooked chicken (shredded) (Rotisserie chicken is a great shortcut.)
- 1 packet taco seasoning (Store-bought or homemade.)
- 2 tablespoons salsa or enchilada sauce (Helps keep the chicken juicy.)
- 1 cup shredded cheese (Cheddar, Monterey Jack, or a blend.)
- 1 tablespoon oil spray or oil brush (For crisping the tortillas.)
- 1 teaspoon salt (For finishing.)
- 1 piece lime (For squeezing over the finished tacos.)
Instructions
Preparation
- Preheat the oven to 400°F (204°C) to ensure it crisps the tortillas fast.
- In a bowl, mix shredded chicken with taco seasoning and 2 tablespoons of salsa. If it looks dry, add one more tablespoon.
- Lightly spray or brush both sides of the tortillas with oil to give them a golden crunch.
- Press tortillas into muffin cups to shape them or fold them into taco shapes on a baking sheet.
- Fill each taco with seasoned chicken and a pinch of cheese on top, being careful not to overstuff.
Baking
- Bake for about 10 to 14 minutes, until the cheese is bubbly and the shells look toasted.
- Finish with a squeeze of lime and a pinch of salt, then top with your favorite toppings.
Notes
These tacos are great for meal prep. You can prepare the chicken mixture up to three days ahead. Reheat leftovers in the oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican