Why You’ll Love This Recipe
These 20 Minute Mini Baked Chicken Tacos are the perfect quick and flavorful meal for busy weeknights, game day snacks, or casual gatherings. They combine juicy shredded chicken, melted cheese, and crispy taco shells for a satisfying crunch in every bite. Ready in just 20 minutes, they’re a fun, crowd-pleasing dish that’s both easy to make and delicious to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken
- Taco seasoning
- Salsa
- Mini taco shells
- Shredded Mexican cheese blend
- Black beans (drained and rinsed)
- Diced tomatoes
- Green onions (chopped)
- Fresh cilantro (chopped, for garnish)
- Sour cream (optional, for serving)
- Lime wedges (optional, for serving)
Directions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the shredded chicken with taco seasoning and salsa until well coated.
- Arrange the mini taco shells upright on a baking sheet lined with parchment paper.
- Fill each shell with a layer of black beans, then spoon in the seasoned chicken mixture.
- Top with diced tomatoes and a generous sprinkle of shredded cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped green onions and fresh cilantro.
- Serve with sour cream and lime wedges on the side, if desired.
Servings and Timing
- Servings: 4 (makes about 12 mini tacos)
- Preparation Time: 10 minutes
- Cooking Time: 8-10 minutes
- Total Time: 20 minutes
Variations
- Spicy Kick: Add jalapeño slices or a dash of hot sauce before baking.
- Vegetarian Option: Substitute chicken with sautéed mushrooms or crumbled tofu.
- Cheesy Delight: Add a layer of queso or cream cheese for extra creaminess.
- Protein Swap: Use ground beef, turkey, or pulled pork instead of chicken.
- Loaded Tacos: Add avocado slices, pickled onions, or shredded lettuce after baking.
Storage/Reheating
- Storage: Store leftover tacos in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it may make the shells soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and adds extra flavor.
What type of taco shells should I use?
Mini hard taco shells work best for this recipe to achieve a crispy texture.
Can I make these tacos ahead of time?
You can prepare the filling ahead, but assemble and bake just before serving for the best texture.
Are these tacos gluten-free?
Use gluten-free taco shells and ensure the seasoning is gluten-free to make the dish gluten-free.
How do I keep the taco shells from tipping over while baking?
Use a baking dish that holds the shells upright, or crumple foil to create stabilizers.
Can I freeze these mini tacos?
It’s best to freeze the chicken mixture separately. Assemble and bake fresh for the best results.
What sides go well with mini baked chicken tacos?
Serve with Mexican rice, refried beans, or a fresh corn salad.
How can I make the tacos extra crispy?
Lightly brush the shells with oil before baking to enhance the crispiness.
Can I add more vegetables?
Absolutely! Add bell peppers, corn, or zucchini to the chicken mixture for extra flavor and nutrition.
Is there a dairy-free option?
Use dairy-free cheese alternatives or skip the cheese and load up on fresh veggies and salsa.
Conclusion
These 20 Minute Mini Baked Chicken Tacos are a quick, easy, and flavorful dish that’s perfect for any occasion. Whether you’re hosting a party, preparing a family dinner, or looking for a fun snack, these crispy, cheesy tacos are sure to be a hit. Customize them with your favorite toppings and enjoy a delicious, satisfying bite every time!
Print
20 Minute Mini Baked Chicken Tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 mini tacos (serves 4) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These 20-Minute Mini Baked Chicken Tacos are the perfect quick and easy appetizer, snack, or weeknight dinner. Made with shredded chicken, melted cheese, and your favorite taco toppings, they’re baked until crispy and golden. Great for parties, game days, or when you need a fast, flavorful meal.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1/2 cup salsa (mild, medium, or spicy based on preference)
- 1 tablespoon taco seasoning (store-bought or homemade)
- 12 mini flour or corn tortillas
- 1 tablespoon olive oil or cooking spray
Toppings (optional but recommended):
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Sour cream or Greek yogurt
- Guacamole or diced avocado
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the oven:
- Set the oven to 400°F (200°C).
- Lightly grease a baking sheet with olive oil or cooking spray.
- Prepare the chicken filling:
- In a bowl, combine the shredded chicken, salsa, and taco seasoning.
- Stir until the chicken is evenly coated and the mixture is well combined.
- Assemble the mini tacos:
- Warm the tortillas slightly in the microwave (10–15 seconds) to make them more pliable.
- Place a spoonful of the chicken mixture and a sprinkle of shredded cheese on one half of each tortilla.
- Fold the tortillas over to create a taco shape and press gently to keep them closed.
- Bake the tacos:
- Arrange the tacos in a single layer on the prepared baking sheet.
- Lightly brush or spray the tops with olive oil for extra crispiness.
- Bake for 8–10 minutes, flipping halfway through, until the tortillas are golden and crispy, and the cheese is melted.
- Serve:
- Remove from the oven and let cool slightly.
- Top with your favorite taco toppings and a squeeze of fresh lime.
Notes
- Use cooked ground beef, turkey, or black beans as an alternative to chicken.
- Add refried beans or cream cheese to the filling for extra creaminess.
- For spicier tacos, mix in hot sauce or diced jalapeños with the chicken.
nxiqf7