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Mini Baked Chicken Tacos

Crispy, cheesy, bite-sized tacos baked to perfection — the ultimate crowd-pleasing appetizer or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.