Mini Chicken Tacos Recipe
These Mini Tacos are a delicious and easy-to-make appetizer featuring seasoned shredded chicken, melted colby jack cheese, and crispy corn tortillas. Perfect for gatherings or a casual snack, they are baked to crispy perfection and served with sour cream, salsa, and fresh cilantro for added flavor and freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 20-24 tacos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Units
Scale
Filling
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast, see notes for cooking options)
- 8 oz. shredded colby jack cheese
Tacos
- 20-24 street taco corn tortillas
- Olive oil or cooking spray (for brushing or spraying tortillas)
To Serve
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit to get it ready for baking the tacos.
- Prepare Tortillas: Arrange the corn tortillas evenly on a baking sheet. Brush or spray both sides with olive oil to help them crisp up nicely in the oven.
- Add Filling: Place a heaping tablespoon of the shredded seasoned chicken mixture onto each tortilla, then top with a heaping tablespoon of shredded Colby Jack cheese. If needed, use a second baking sheet to prevent overcrowding.
- Initial Bake: Bake the tacos in the oven for about 2 minutes or until the cheese is melted.
- Fold Tacos: Carefully remove from the oven and fold each tortilla in half, gently pressing the edges to maintain the taco shape.
- Crisp Tacos: Return the folded tacos to the oven and bake for an additional 12-15 minutes until the corn tortillas are crispy on the outside.
- Serve: Serve the mini tacos hot with sour cream, salsa, and fresh chopped cilantro for garnish. Enjoy your tasty mini tacos!
Notes
- For the shredded chicken, you can use rotisserie chicken, cooked chicken breasts boiled or grilled and then shredded.
- Season the chicken with your favorite taco seasoning blend for added flavor before assembling.
- If you do not have corn tortillas specifically for street tacos, any small 4-inch corn tortilla can be used.
- Brush the tortillas lightly with olive oil to ensure maximum crispiness without making them greasy.
- Watch the tacos closely during baking to prevent burning as oven temperatures might vary.
Find it online: https://cookedbyclara.com/mini-chicken-tacos-recipe/
