These mini baked chicken tacos take approximately 30 minutes to make and use only a few simple ingredients. They're ideal for feeding a large group and easy to prepare for a weeknight dinner! Street taco corn tortillas are filled with taco-seasoned chicken and shredded cheese before baking to perfection, resulting in a crispy chicken taco that the whole family will enjoy.
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Ingredients and Substitutions
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Cooked Shredded Seasoned Chicken Breast - My favorite recipe for the greatest shredded chicken taco meat is a three-ingredient slow cooker chicken. You may also make small beef tacos out of ground beef, or seafood tacos with fish or shrimp. The secret, however, is my homemade chicken taco seasoning; store-bought would suffice if you're short on time!
- Colby Jack Cheese - I enjoy using Colby Jack Cheese on these tacos. You can also substitute shredded cheddar cheese, Mexican mix cheese, edam cheese or your favorite melty cheese.
- Street Taco Corn Tortillas - Corn tortillas are ideal for these little tacos since they crisp up nicely in the oven. I prefer ultra small street taco tortillas, but regular-size corn tortillas will also work. You may also use street taco wheat tortillas; they will crisp up, but not as effectively as corn tortillas.
- Olive oil frying spray (also known as nonstick spray) makes the tacos extra crispy. If you dislike cooking with olive oil, you can omit it.
Instructions
- Set the oven temperature to 425 degrees. Apply olive oil to the tortillas by brushing or spraying. Transfer to a shallow baking dish or large baking sheet. Top the tortilla with a generous amount of shredded cheese after adding a generous amount of the chicken mixture.
- Tacos should be baked for two minutes or until the cheese is melted. Gently press each tortilla into the shape of a taco after carefully folding it in half.
- The corn tortillas should start to crisp up on the outside after another 12 to 15 minutes of baking.
- Serve with cilantro, salsa, and sour cream. Have fun!
Tips
- I suggest using either a straightforward instant pot shredded chicken or a really simple three-ingredient crock pot shredded chicken breast for the shredded chicken. If you'd like, you can also use shredded rotisserie chicken, along with around two teaspoons of chicken taco seasoning (a blend of spices that includes cumin, chili powder, garlic powder, onion powder, oregano, and paprika) and half a cup of salsa.
- Regular-size corn tortillas also work well in this recipe. Although regular-size corn tortillas will also work, I love to use the street taco size since they're adorable and make the ideal handheld taco!
- When the taco shells are nice and crispy on the surface and the cheesy chicken filling is heated through on the inside, you know the tacos are done.
Variations
Feel free to customize these little chicken tacos with your favorite ingredients. Among the favorites in our family are:
- Canned corn
- Black beans
- Refried beans
- Green chilies
- Diced red onion
- Diced red bell pepper
- Diced tomatoes
- Sliced green onions
- A splash of lime juice
FAQs
Is it OK to use taco seasoning on chicken?
Yes! These chicken tacos are a terrific way to season the chicken with taco seasoning. Add the salsa and a little water, then simmer in the instant pot or crock pot to get perfectly cooked, tender, and ready-to-eat shredded chicken!
How do you make taco seasoning stick to the chicken?
In this recipe, the salsa is blended with the chicken taco seasoning to produce a tasty braise for the chicken, so you don't have to worry about it sticking. Generally speaking, though, the inherent moisture in chicken does a fantastic job of ensuring that the taco seasoning adheres to it without requiring any more action from you.
Can chicken tacos be cooked in an air fryer?
Yes! One of my favorite methods to prepare these little chicken tacos is in the air fryer! When I'm cooking a large quantity, I like to bake them in the oven, but when I'm just preparing a fast lunch for myself and don't have time to preheat the oven, the air fryer works incredibly well.
Air Fryer Instructions
You are welcome to substitute baked chicken tacos for tacos made in an air fryer. Since the air fryer takes a bit less time to cook than the oven, I really prefer to use it more when I'm in a rush to prepare these tacos.
- Preheat the air fryer to 400°F.
- Tacos should be added to the air fryer in a single layer and cooked for two minutes, according to the same recipe instructions.
- Gently fold each taco in half, then cook for a further 5 to 8 minutes, turning halfway through to ensure both sides are crispy.
Stove Top Instructions
These crispy chicken tacos can also be prepared on the stove in a big skillet!
- Heat a large pan over medium heat (a medium skillet will also work).
- Spray cooking spray on the tortillas or add a small amount of oil to the pan.
- Fill the taco with cheese and meat.
- Cook for 3–4 minutes on each side, or until crispy, after folding in half.
You Will Love These Baked Chicken Tacos
- The whole family will enjoy these crispy baked tacos! Although our family also likes traditional tacos, these crispy chicken tacos are a delightful twist on the usual ground beef taco meat. They are a blank canvas that begins with corn tortillas, shredded cheese, and chicken that has been seasoned. This implies that any member of the family can put together their own and customize it with their own taco toppings or flavors! This quick and simple meal is likely to become a family favorite, whether it is served with diced red onion, additional cheese, or nutritious black beans.
- They're ideal for a gathering! These portable tacos are the ideal party snack as we utilize maize tortillas for street tacos. Melted cheese and taco-seasoned chicken are held in place by crispy corn tortillas, making this a simple, crowd-pleasing snack that your guests will enjoy! Serve with my Chipotle Cilantro Lime Ranch Dressing for a tasty game-day snack!
- Check try my Instant Pot Chicken, Blackstone Chicken, and Best Seasoning for Ground Turkey if you enjoyed the flavor of this baked chicken taco recipe.
Serve Mini Tacos With
- Chipotle sauce
- Chicken and vegetable taco bake
- Chipotle Cilantro Lime Ranch Dressing
- Easy 5-Minute Chipotle Sauce
- Smoked queso dip
- Creamy street corn soup
- Creamy street corn dip
- Crock Pot Queso Dip
- Stuffed peppers
- Simple southwest salad
- Vegan black bean soup
- Homemade blender salsa
- Instant pot taco soup
- The salsa and quick corn
- Tater tot nachos
- Rice with cilantro and lime
- Guacamole
- Pico de Gallo
Make-Ahead, Storage, Freezing, and Reheating
- Make-Ahead: You can prepare all the ingredients for these small tacos in advance and keep them in the refrigerator so that all you have to do when you're ready to eat is put them together! In order to have quick and simple lunches ready all week, I like to prepare a large quantity of shredded chicken and avocado sauce on the weekend.
- Storage: Keep prepared foods or leftovers in the fridge in an airtight container.
- Freezing: These tacos can be frozen either cooked or raw. Make sure to reheat the tortillas before assembling them so that they fold easily if you plan to freeze them raw. They can then be frozen for up to three months after being prepared as normal, wrapped in plastic wrap, and put in freezer-safe containers. Before cooking or reheating, let it thaw overnight in the refrigerator.
- Reheating: Place tacos on a baking sheet and bake them at 350 degrees for 5 minutes, or until they are crispy on the exterior and heated through. They can also be warmed through in an air fryer set to 350 degrees for five minutes.
If you tried this 30 Minute Mini Baked Chicken Tacos or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Delicious and Easy Recipes
- The Best Cheese Quesadilla Recipe
- Spicy Diavola Pizza Recipe With Hot Salami
- 15-Minute Homemade French Bread Pizza In The Air Fryer
- Steak Egg and Cheese Bagel Recipe
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- Easy 2 Ingredient Smoked Cream Cheese
- 5 Minute Copycat Taco Bell Quesadilla Sauce
- The Best Homemade Chicken Taco Seasoning Recipe
- Crockpot Steak and Potatoes
- Blackstone Chicken (Easy Griddle Recipe)
- How to Make Potatoes on the Blackstone Griddle
- The Best Taco Meat Recipe
- Easy 5-Minute Chipotle Sauce
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Recipe
Mini Tacos
These mini baked chicken tacos take approximately 30 minutes to make and use only a few simple ingredients. They're ideal for feeding a large group and easy to prepare for a weeknight dinner! Street taco corn tortillas are filled with taco-seasoned chicken and shredded cheese before baking to perfection, resulting in a crispy chicken taco that the whole family will enjoy.
Print Recipe
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Servings: 8 tacos
Calories: 263kcal
INGREDIENTS
- 3 cups cooked shredded seasoned chicken breast
- 6 oz shredded colby jack cheese or edam cheese
- 8 street taco corn tortillas
- olive oil or cooking spray optional
Serve with:
- 3 tablespoon sour cream
- ⅓ cup salsa
- fresh chopped cilantro
- ¼ cup chipotle sauce
INSTRUCTIONS
- Preheat the oven to 425°F.
- On a baking sheet, arrange the tortillas.
- Apply a thin layer of olive oil to both sides.
- Top the tortillas with a generous amount of shredded cheese after adding a generous amount of the chicken mixture. Depending on how big your baking sheet is, you could need a second one.
- Tacos should be baked for two minutes or until the cheese is melted. After taking the tortillas out of the oven, carefully fold them in half and press them together to form a taco.
- The corn tortillas should be crispy on the outside after another 12 to 15 minutes of baking.
- Serve with cilantro, salsa, and sour cream. Have fun!
NOTES
- I suggest using either my straightforward instant pot shredded chicken or my really simple three-ingredient crock pot shredded chicken breast for the shredded chicken. You may also add around two tablespoons of chicken taco spice, half a cup of salsa, and shredded rotisserie chicken if you'd like.
- Regular-size corn tortillas also work well in this recipe. Although regular-size corn tortillas will also work, I love to use the street taco size since they're adorable and make the ideal handheld taco!
- The tacos are done when the cheesy chicken filling has warmed through on the inside and the outside is nice and crispy.
NUTRITION
Calories: 263kcal | Carbohydrates: 12g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 225mg | Potassium: 214mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 306IU | Calcium: 222mg | Iron: 1mg
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