Description
A fun, crispy, and savory twist on a classic favorite, these mini baked chicken tacos are customizable, easy to make, and perfect for parties or weeknight meals.
Ingredients
Scale
- 2 cups shredded cooked chicken (use rotisserie or freshly cooked)
- 1 packet taco seasoning
- 12 mini tortillas (corn or flour)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tbsp olive oil
- Toppings: diced tomatoes, sour cream, guacamole, chopped cilantro, lime wedges
Instructions
- Prepare Chicken: Toss shredded chicken with taco seasoning. Adjust with extra chili powder or hot sauce for spice.
- Preheat Oven: Set to 375°F (190°C).
- Prep Tortillas: Warm mini tortillas for pliability, then lightly brush with olive oil.
- Assemble Tacos: Add a spoonful of seasoned chicken to each tortilla, top with cheese, and fold gently. Arrange on a baking sheet, folded side down.
- Bake: Cook for 10-12 minutes until tortillas are crispy and cheese is melted.
- Serve: Garnish with your favorite toppings and serve immediately.
Notes
- Warming the Tortillas: Always warm your tortillas before assembling. This prevents cracking when folding and ensures they bake evenly for that perfect crunch.
- Taco Assembly: Don’t overfill the tortillas. A small amount of chicken and cheese allows them to fold easily and bake without spilling.
- Crispiness Tip: Brushing the tortillas lightly with oil helps achieve a golden, crispy texture without frying, making them healthier and just as satisfying.
- Prep Time: 15 min
- Cook Time: 12 min