Description
These mini baked chicken tacos are a quick, cheesy, and crunchy dinner solution perfect for busy weeknights. Ready in just 20 minutes, they’re customizable, crowd-pleasing, and packed with flavor.
Ingredients
Scale
- 12 mini taco shells (about 5-inch size, corn or flour)
- 2 cups cooked chicken, shredded or chopped (about 280g)
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend, about 100g)
- 1/2 cup chunky salsa (120ml)
- 1 tablespoon taco seasoning (10g)
- Olive oil or cooking spray (for brushing or spraying shells)
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream or Greek yogurt, diced avocado or guacamole, shredded lettuce, chopped tomatoes
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine shredded cooked chicken, salsa, and taco seasoning. Mix until the chicken is evenly coated and juicy. If the chicken seems dry, add an extra tablespoon of salsa.
- Arrange 12 mini taco shells upright on the prepared baking sheet. If they won’t stand up, nestle them close together or use crumpled foil to prop them. Spoon about 2 tablespoons of the chicken mixture into each shell.
- Sprinkle shredded cheese evenly over the tacos.
- Lightly brush or spray the exposed edges of the taco shells with olive oil or cooking spray.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly and the shells are crisp. Rotate the pan halfway through for even browning.
- Let the tacos cool for 2 minutes before removing from the pan. Add your favorite toppings.
- Serve immediately while hot and crispy.
Notes
Don’t overfill the taco shells to avoid sogginess. For best results, shred your own cheese and use chunky salsa. Rotate the pan halfway through baking for even crispiness. For a gluten-free version, use certified gluten-free corn shells. Leftover filling can be used for nachos. Tacos are best served fresh but can be reheated in the oven or air fryer.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 mini tacos
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 3
- Protein: 20
Keywords: mini tacos, baked chicken tacos, easy dinner, weeknight meal, Mexican, family friendly, quick recipe, party food, gluten-free option