Name: 20 Minute Mini Baked Chicken Tacos
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: Mexican
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

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These 20 Minute Mini Baked Chicken Tacos are my go-to solution for a quick and tasty weeknight meal. I simply fill mini taco shells with shredded chicken, cheese, and my favorite toppings, then bake them until crispy and delicious. They’re the perfect bite-sized treat for parties, family dinners, or just a fun twist on Taco Tuesday.

20 Minute Mini Baked Chicken Tacos

Why I Love This Recipe

I absolutely love how easy and fast these mini baked chicken tacos come together. With just a handful of simple ingredients and minimal prep, I have a satisfying meal on the table in 20 minutes. The crispy taco shells paired with juicy chicken and melty cheese make every bite irresistible. Plus, I can customize the toppings to match my mood or what’s in my fridge.

Ingredients

Mini taco shells (about 12)
2 cups cooked shredded chicken (rotisserie works perfectly)
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

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating my oven to 400°F (200°C).
In a mixing bowl, I combine the shredded chicken, salsa or taco sauce, cumin, chili powder, and a bit of salt and pepper.
I line up the mini taco shells on a baking sheet, standing them up so they’re ready to fill.
I spoon the chicken mixture evenly into each shell, then sprinkle shredded cheese over the top.
I bake the tacos for about 10-12 minutes, or until the cheese is melted and the edges of the shells are golden and crispy.
Once out of the oven, I top the tacos with chopped cilantro and red onion if I have them on hand. I serve them immediately.

Servings and Timing

This recipe makes about 12 mini tacos, which is perfect for 4 servings if I count 3 tacos per person. The total time from start to finish is just 20 minutes, including prep and baking.

Variations

I like to mix things up by swapping the chicken for ground beef or turkey, or even using black beans for a vegetarian version. Sometimes, I’ll add a bit of corn or diced bell peppers to the filling for extra flavor and texture. If I’m in the mood for heat, a few sliced jalapeños do the trick. Different cheese blends or toppings like sour cream or avocado also keep these tacos exciting.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the tacos on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until heated through and crispy again. The microwave works in a pinch, but the shells won’t be as crisp.

FAQs

How can I make these tacos ahead of time?

I can assemble the tacos ahead and store them covered in the fridge. When I’m ready, I just bake as directed.

Can I freeze mini baked chicken tacos?

Yes, I freeze assembled, unbaked tacos. When ready to eat, I bake from frozen, adding a few extra minutes to the bake time.

What’s the best chicken to use?

I use rotisserie chicken for convenience, but any cooked, shredded chicken will work well.

How do I keep the taco shells from getting soggy?

I make sure not to overfill the shells with salsa or sauce, and bake right after assembling to keep them crispy.

Are there gluten-free options?

Absolutely. I use gluten-free mini taco shells or make my own using corn tortillas.

Conclusion

These 20 Minute Mini Baked Chicken Tacos are a staple in my kitchen when I need something fast, delicious, and fun. Whether for a party platter or an easy dinner, I love how versatile and crowd-pleasing they are. Give them a try, and I think you’ll find yourself coming back to this recipe again and again.