Introduction
Craving a fast, crowd-pleasing dinner or party snack? These 20-Minute Mini Baked Chicken Tacos are the answer. Packed with juicy seasoned chicken and gooey cheese, then baked until crispy in bite-sized taco shells, they’re a perfect balance of flavor, crunch, and speed.
Ingredients List
For the Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup salsa (any kind)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt, to taste
For the Tacos:
- 12 mini corn tortillas or small flour tortillas
- 1 cup shredded Mexican blend cheese
- Nonstick cooking spray or oil
- Optional toppings: chopped cilantro, sour cream, jalapeños, avocado, lime wedges
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat oven to 400°F (200°C). Lightly grease a muffin tin or mini taco tray.
Step 2: Mix the filling
In a bowl, combine shredded chicken, salsa, chili powder, cumin, garlic powder, and salt. Stir until evenly coated.
Step 3: Assemble tacos
Warm tortillas briefly to make them pliable. Fill each with a spoonful of chicken mixture and a sprinkle of cheese. Fold and place each taco into the muffin tin slots or on a baking tray.
Step 4: Bake
Bake for 8–10 minutes or until tortillas are crispy and cheese is melted.
Step 5: Garnish and serve
Top with your favorite toppings and serve immediately.
Tips
- Use a mini muffin tin to help tacos hold shape while baking.
- Add black beans or corn to stretch the filling.
- Swap chicken for ground beef, turkey, or plant-based protein.
Nutrition (Per 2 Mini Tacos)
- Calories: ~220
- Protein: 18g
- Fat: 10g
- Carbs: 14g
- Fiber: 2g
Conclusion
These Mini Baked Chicken Tacos are everything you want in a quick meal—crispy, cheesy, and ready in 20 minutes. Whether it’s taco night or a game-day spread, they’ll disappear fast!
