Description
These adorable mini tacos are perfect for parties or a fun family dinner. Crispy corn tortillas filled with seasoned chicken and gooey cheese, topped with your favorite toppings.
Ingredients
Scale
For the Chicken:
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast *see notes for cooking options*)
For the Tacos:
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- olive oil or cooking spray
For Serving:
- sour cream
- salsa
- fresh chopped cilantro
Instructions
- Heat oven to 425 degrees.
- Brush or spray both sides with olive oil.
- 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.
- 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.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Place tortillas on a baking sheet.
Notes
- You can also use store-bought rotisserie chicken for convenience.
- Feel free to customize with your favorite taco toppings like guacamole or pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mini taco
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: mini tacos, party food, Mexican appetizer, chicken tacos
