Mini Tacos Recipe
Introduction
These mini tacos are a delicious, bite-sized snack perfect for gatherings or a quick meal. Filled with seasoned shredded chicken and melted cheese, they offer a crispy, flavorful treat that’s easy to make at home.
Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast)
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream, for serving
- Salsa, for serving
- Fresh chopped cilantro, for garnish
Instructions
- Step 1: Preheat your oven to 425 degrees Fahrenheit.
- Step 2: Arrange the tortillas flat on a baking sheet.
- Step 3: Lightly brush or spray both sides of each tortilla with olive oil.
- Step 4: Place a heaping tablespoon of shredded chicken onto each tortilla, then top with a heaping tablespoon of shredded cheese. Use a second baking sheet if needed.
- Step 5: Bake the tacos for about 2 minutes, or until the cheese starts to melt. Remove from the oven carefully.
- Step 6: Fold each tortilla in half gently, pressing them together into a taco shape.
- Step 7: Return the folded tacos to the oven and bake for an additional 12 to 15 minutes, until the tortillas are crispy on the outside.
- Step 8: Serve warm with sour cream, salsa, and fresh chopped cilantro. Enjoy!
Tips & Variations
- For extra flavor, add a sprinkle of chili powder or smoked paprika to the chicken before assembling the tacos.
- Use small flour tortillas if preferred, but baking time may vary slightly.
- Try adding diced jalapeños or avocado slices for a fresh kick.
Storage
Store any leftover mini tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 5-7 minutes to keep them crispy. Avoid microwaving as it can make the tortillas soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked rotisserie chicken for this recipe?
Yes, pre-cooked rotisserie chicken works great. Just shred it and season as desired before assembling the tacos.
Can I make these tacos ahead of time?
You can prepare the tacos up to the baking step and store them uncooked in the fridge for a few hours. When ready, bake as directed, adding a few more minutes if baking from cold.
PrintMini Tacos Recipe
Crispy mini chicken tacos made with shredded seasoned chicken breast, melted colby jack cheese, and corn tortillas baked to perfection. These bite-sized tacos are a delicious and easy snack or appetizer, served with fresh cilantro, salsa, and sour cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20–24 mini tacos 1x
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast)
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
Additional Ingredients
- Olive oil or cooking spray (for brushing/spraying tortillas)
- Sour cream (for serving)
- Salsa (for serving)
- Fresh chopped cilantro (for garnish)
Instructions
- Preheat Oven: Heat your oven to 425°F (220°C) to get it ready for baking the mini tacos.
- Prepare Tortillas: Lay the corn tortillas flat on a baking sheet, ensuring they do not overlap.
- Oil Tortillas: Brush or spray both sides of the tortillas evenly with olive oil to help them crisp up while baking.
- Assemble Tacos: Place a heaping tablespoon of shredded seasoned chicken onto each tortilla, followed by a heaping tablespoon of shredded colby jack cheese.
- Initial Bake: Bake the assembled tacos for 2 minutes, or until the cheese just starts to melt.
- Fold Tacos: Carefully remove the baking sheet and gently fold each tortilla in half to form a taco shape, pressing them slightly to hold together.
- Final Bake: Return the folded tacos to the oven and bake for an additional 12-15 minutes, until the corn tortillas are crispy and slightly golden on the outside.
- Serve and Garnish: Remove from oven and serve immediately with sour cream, salsa, and a sprinkle of fresh chopped cilantro for added zest and freshness.
Notes
- You can cook and season the chicken breast using your preferred method before shredding for the recipe.
- Using street taco-size corn tortillas creates perfectly small and crispy mini tacos.
- Ensure the tortillas are well-coated with oil to achieve maximum crispiness when baked.
- Keep an eye on the tacos during the final bake to avoid burning the tortillas.
- These mini tacos make great appetizers or party snacks and can be customized with additional toppings.
Keywords: mini tacos, chicken tacos, street tacos, baked tacos, snack recipe, easy appetizer, colby jack cheese, corn tortillas
