Mini Tacos

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.

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Course

Main Dish

Cuisine

Mexican

Servings

20-24 tacos

Calories

101 kcal

INGREDIENTS

1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast *see notes for cooking options*)
8 oz. shredded colby jack cheese
20-24 street taco corn tortillas
olive oil or cooking spray
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!

NUTRITION