20 Minute Mini Baked Chicken Tacos

Why You’ll Love This Recipe

This recipe is perfect for busy nights when you need something fast but still crave a satisfying and flavorful meal. The chicken is seasoned and cooked quickly, and the mini tortillas bake up crispy in no time, making these tacos not only delicious but also fun to eat. Plus, they are super customizable—add your favorite toppings, or make them as spicy as you like! These mini tacos are great for family meals, parties, or even meal prep for the week ahead. In just 20 minutes, you’ll have a meal that everyone will love!

Ingredients

• 2 cups cooked, shredded chicken

• 1 cup shredded cheddar cheese

• 1/2 cup salsa

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 12 mini taco shells

• Fresh cilantro (for garnish, optional)

• Sour cream (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. In a bowl, combine the shredded chicken, salsa, chili powder, garlic powder, cumin, salt, and black pepper. Mix until the chicken is evenly coated with the seasoning.

3. Place the mini taco shells on a baking sheet.

4. Spoon the seasoned chicken mixture into each taco shell, filling them about halfway.

5. Top each taco with a sprinkle of shredded cheddar cheese.

6. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and the taco shells are crispy.

7. Remove from the oven and garnish with fresh cilantro, if desired.

8. Serve with sour cream and enjoy!

Servings and timing

• Servings: 4-6

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Spicy Kick: Add some diced jalapeños to the chicken mixture for an extra layer of heat.

• Vegetarian Version: Swap the chicken for black beans or roasted vegetables to make a vegetarian version.

• Taco Supreme: Top your tacos with your favorite taco toppings like lettuce, tomatoes, guacamole, or diced onions.

• Cheese Options: Try swapping the cheddar cheese for Monterey Jack, mozzarella, or a spicy queso blend.

Storage/reheating

• Storage: Store leftover mini baked chicken tacos in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place the tacos in a preheated oven at 350°F (175°C) for about 5-7 minutes or until heated through. You can also microwave them, though the shells may not be as crispy.

FAQs

Can I use pre-cooked rotisserie chicken for this recipe?

Yes, pre-cooked rotisserie chicken works perfectly! Just shred it and use it in place of cooked chicken.

Can I make these tacos ahead of time?

Yes, you can prepare the chicken mixture and store it in the fridge. When you’re ready to bake, just assemble the tacos and bake as instructed.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but corn tortillas hold up better in the oven and give the tacos a crispier texture.

How do I make the tacos spicier?

You can add diced jalapeños, hot sauce, or chili flakes to the chicken mixture for a spicier version.

Can I freeze these mini tacos?

While it’s best to bake them fresh, you can freeze the assembled tacos before baking. Freeze them in a single layer on a baking sheet, then transfer them to a container or bag for longer storage. Bake from frozen, adding a few extra minutes to the cooking time.

Can I use a different kind of cheese?

Yes, you can use any cheese you prefer, such as mozzarella, Monterey Jack, or pepper jack for a spicier twist.

Can I add more toppings to the tacos?

Absolutely! Toppings like guacamole, salsa, shredded lettuce, diced tomatoes, and sour cream all work wonderfully with these mini tacos.

How do I make these tacos crunchy?

The key to crunchy mini tacos is to bake them long enough so the shells get crisp but not so long that they burn. Keep an eye on them and remove them from the oven once the cheese is melted and the shells are golden.

How do I keep the taco shells from getting soggy?

Avoid overloading the taco shells with the chicken mixture, and ensure they are well-baked until crispy. This helps prevent them from getting soggy.

Can I make these tacos with a different protein?

Yes! Ground beef, turkey, or even shrimp would all be great alternatives to chicken in this recipe.

Conclusion

These 20 Minute Mini Baked Chicken Tacos are the perfect meal for any occasion. Quick to prepare, easy to customize, and packed with flavor, they’re sure to become a favorite in your household. Whether you’re making them for dinner, a party, or a snack, you can’t go wrong with these tasty tacos!