Description
These Mini Baked Chicken Tacos are a delicious and fun twist on traditional tacos. Perfect for parties or a family-friendly dinner, these crispy taco cups are filled with flavorful shredded chicken, gooey cheese, and your favorite toppings.
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa or taco sauce
- 1 teaspoon taco seasoning
For the Taco Shells:
- 12 mini flour or corn tortillas
- 2 tablespoons olive oil
For Serving:
- Chopped lettuce
- Diced tomatoes
- Sour cream
- Chopped cilantro
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, cheese, salsa, and taco seasoning.
- Prepare the taco shells: Brush both sides of the mini tortillas with olive oil and warm them in the microwave. Press each tortilla into the cups of a greased muffin tin to form a taco shell shape.
- Fill the taco cups: Spoon the chicken mixture into each tortilla cup.
- Bake: Bake for 12–15 minutes until crispy and the cheese is melted.
- Serve: Remove from the oven, top with lettuce, tomatoes, sour cream, and cilantro, and serve warm.
Notes
- You can substitute rotisserie chicken for convenience.
- Add black beans or corn to the filling for extra flavor and texture.
- These make a great party appetizer or kid-friendly dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 mini taco
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
