Baked Mini Tacos
These Mini Baked Chicken Tacos are the perfect weeknight dinner. Crispy, cheesy, and full of flavor, and on the table in 30 minutes! They’re exactly what you want when you want something fun and delicious without spending hours in the kitchen. Believe me, after you make these. You'll be making them on repeat!
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Servings: 8 tacos
Calories: 263kcal
INGREDIENTS
- 2 lbs cooked chicken shredded or chopped
- 1 tablespoon olive oil or butter for reheating
- 2 tablespoon taco seasoning store-bought or homemade
- ½ teaspoon garlic powder optional, for extra flavor
- ½ teaspoon smoked paprika optional, for a smoky kick
- Juice of 1 lime optional, for a fresh zing
INSTRUCTIONS
- Prep the filling — Shred or chop the cooked chicken, then mix it with a little salsa and taco seasoning for extra flavor. Heat the tortillas for a few seconds in the microwave to soften them enough that they don’t crack when you fold them.
- Assemble the tacos – Arrange the tortillas on a baking sheet and spread some cheese on one half of each tortilla. Spoon a couple tablespoons of chicken mixture on top, sprinkle on a little more cheese and fold them over.
- Bake until crispy perfection – Lightly brush or spray both sides of the tacos with olive oil, then bake until golden and crispy, about 10-12 minutes at 400°F (flipping halfway).
- Dig in – Allow to cool for a moment (that cheese will be hot!), then top with your favorite toppings like sour cream, guac, or salsa. Dig in!
NOTES
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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