Mini Baked Chicken Tacos: Crispy Bites for Quick Dinners

Mini Baked Chicken Tacos are quick, customizable, and crowd-pleasing, making them perfect for speedy dinners or party bites.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 tacos

Course: Appetizers

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tacos

12 pieces Street Taco Corn Tortillas Substitute with regular corn tortillas if needed.
2 cups Shredded Chicken Feel free to substitute with ground beef, turkey, shrimp, or tofu.
2 tablespoons Taco Seasoning Essential for juicy chicken.
1 cup Cheese Any melting cheese like Cheddar or a Mexican blend.

For Toppings (optional)

1 cup Guacamole Store-bought or homemade.
1 cup Salsa Choose your favorite.
1 cup Sour Cream A classic topping.

Equipment

Oven
Baking sheet
Parchment paper
Mixing Bowl

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
Combine shredded chicken with taco seasoning in a mixing bowl.
Line a baking sheet with parchment paper and arrange the street taco corn tortillas.
Scoop the seasoned chicken mixture into each taco shell and sprinkle cheese on top.
Bake for 10-15 minutes until golden brown and cheese is melted.
Remove from oven, allow to cool slightly, and serve warm with toppings.

Nutrition

Serving: 2tacosCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These mini baked chicken tacos are make-ahead friendly and perfect for gatherings or quick weeknight dinners.

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