Mini Baked Chicken Tacos – Crispy, Cheesy, Bite-Sized Perfection

Looking for the perfect appetizer that’s quick, easy, and crowd-pleasing every time? These Mini Baked Chicken Tacos are the ultimate bite-sized delight — crispy on the outside, cheesy and flavorful on the inside, and ready in under 30 minutes.

Perfect for game days, family dinners, or taco night, these oven-baked tacos bring all the flavor of traditional street tacos with none of the mess. The secret is baking them together in a muffin tin so every shell turns out crisp, golden, and perfectly shaped for scooping up that irresistible cheesy chicken filling.

Why You’ll Love This Recipe

• Quick & easy: Just 10 minutes of prep, then bake and serve.
• Crowd favorite: Perfect for parties, potlucks, or weeknight dinners.
• Crispy + cheesy: Every bite has melty cheese and crunchy taco goodness.
• Customizable: Add your favorite toppings or swap in beef, turkey, or veggies.

Whether you’re hosting friends or feeding hungry kids, these mini tacos disappear in minutes — and you’ll wish you made a double batch.

Ingredients You’ll Need

• 12 mini corn tortillas
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 tablespoon olive oil
• 1 packet taco seasoning (or 2 tablespoons homemade blend)
• ½ cup salsa (mild or medium)
• 1 ½ cups shredded Mexican cheese blend
• ¼ cup chopped cilantro
• Optional toppings: sour cream, diced tomatoes, guacamole, jalapeño slices, lime wedges

How to Make Mini Baked Chicken Tacos

Step 1 – Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray. This will help crisp up the taco shells and keep them in shape during baking.

Step 2 – Warm the Tortillas

Microwave the mini tortillas for about 20 seconds until pliable. This prevents cracking when folding them into taco shapes.

Step 3 – Mix the Filling

In a large bowl, combine shredded chicken, olive oil, taco seasoning, and salsa. Stir until the chicken is evenly coated in the flavorful mixture.

Step 4 – Assemble the Tacos

Place each warm tortilla in a muffin cup, gently folding it into a taco shape. Fill each shell with about 2 tablespoons of chicken mixture, then sprinkle cheese generously on top.

Step 5 – Bake Until Crispy

Bake the tacos for 12–15 minutes, or until the edges of the tortillas are crisp and the cheese is bubbly and golden.

Step 6 – Garnish and Serve

Remove from the oven and cool slightly. Top with cilantro, diced tomatoes, and a dollop of sour cream or guacamole. Serve warm and watch them disappear!

Mini Baked Chicken Tacos

Crispy, cheesy, bite-sized tacos baked to perfection — the ultimate crowd-pleasing appetizer or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 mini tacos

Course: Appetizer, Dinner

Cuisine: American, Mexican

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

Taco Shells & Filling

• 12 mini corn tortillas
• 2 cups cooked shredded chicken rotisserie chicken works well
• 1 tbsp olive oil
• 1 packet taco seasoning or 2 tbsp homemade blend
• 0.5 cup salsa mild or medium
• 1.5 cups shredded Mexican cheese blend

Toppings

• 0.25 cup chopped cilantro
• sour cream, diced tomatoes, guacamole optional for serving

Equipment

• Muffin tin
• Mixing bowls
• Oven

Method

 

1. Preheat oven to 400°F (200°C) and lightly grease a muffin tin.
2. Warm tortillas until pliable.
3. Mix shredded chicken, olive oil, taco seasoning, and salsa in a bowl.
4. Place each tortilla in muffin tin, fill with chicken mixture, and top with cheese.
5. Bake 12–15 minutes until crispy and golden.
6. Top with cilantro, tomatoes, and sour cream before serving.

Notes

For extra crunch, spray taco shells lightly with oil before baking.

Pro Tips for the Best Mini Baked Chicken Tacos

• Use a muffin tin: Keeps the taco shape perfect and ensures even crisping.
• Don’t skip the cheese: It helps bind the filling together.
• Make it spicy: Add diced jalapeños or a few dashes of hot sauce to the chicken mixture.
• Short on time? Use rotisserie chicken for fast prep.

Make-Ahead & Storage Tips

• Prep Ahead: You can assemble the tacos up to 8 hours in advance and refrigerate. Bake just before serving.
• To Reheat: Pop leftovers into the oven at 375°F for 5–7 minutes to re-crisp.
• Freezer Friendly: Freeze fully assembled (unbaked) tacos on a tray, then store in a freezer bag. Bake straight from frozen for about 20 minutes.

Flavor Variations

• Buffalo Chicken Mini Tacos: Toss shredded chicken with buffalo sauce and top with blue cheese crumbles.
• BBQ Chicken Tacos: Mix chicken with barbecue sauce instead of salsa and top with diced red onions.
• Vegetarian Option: Replace chicken with black beans, corn, and sautéed peppers.
• Breakfast Tacos: Fill with scrambled eggs, bacon, and cheese.

Perfect for Every Occasion

These mini baked tacos are one of those recipes that work anytime, anywhere:

• Game Day: Serve with salsa, guacamole, and queso dip.
• Family Dinner: Pair with Mexican rice and refried beans.
• Party Platters: Arrange on a large tray with colorful toppings.
• Meal Prep: Pack leftovers for lunch — they reheat beautifully.

Homemade Taco Seasoning (Optional)

If you love homemade blends, mix this up instead of using a packet:

• 1 tbsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

What Makes These Tacos Different

Traditional tacos are fried or assembled individually, but baking them all together creates the perfect crisp shell without deep frying — and makes cleanup a breeze. The combination of melty cheese, seasoned chicken, and crispy shell means you get a delicious bite every single time.

Nutrition Snapshot (Per Taco)

Approximate values:
Calories: 145 | Protein: 10g | Carbs: 10g | Fat: 7g | Fiber: 1g

Light, balanced, and satisfying — these mini tacos are proof that finger food can be both fun and nutritious!