Description
These 20 Minute Mini Baked Chicken Tacos are a quick and delicious option for weeknight dinners or parties. Filled with shredded chicken, cheese, and salsa, then baked to crispy perfection, they’re customizable and always a crowd-pleaser.
Ingredients
12 mini taco shells
2 cups cooked shredded chicken
1 cup shredded Mexican cheese blend
1/2 cup salsa or taco sauce
1/4 cup chopped cilantro (optional)
1/4 cup chopped red onion (optional)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine shredded chicken, salsa or taco sauce, cumin, chili powder, salt, and pepper.
- Line up mini taco shells on a baking sheet, standing them up for filling.
- Spoon the chicken mixture evenly into each shell.
- Sprinkle shredded cheese over the top of each filled shell.
- Bake for 10-12 minutes, or until cheese is melted and shells are crispy.
- Top with chopped cilantro and red onion if desired, and serve immediately.
Notes
Use rotisserie chicken for convenience.
Customize with toppings like sour cream, avocado, or jalapeños.
Make vegetarian by substituting black beans for chicken.
Assemble ahead and bake when ready to serve.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 mini tacos
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg