Description
These Mini Baked Chicken Tacos are a flavorful and fun twist on classic tacos, featuring a zesty shredded chicken filling baked in mini tortillas until crispy and topped with melted cheese. Perfect for parties, game days, or quick weeknight dinners, they are easy to prepare, customizable with your favorite garnishes, and loved by all ages.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken (rotisserie works well)
- ½ cup salsa or taco sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
Taco Cups
- 12 mini flour or street taco-size corn tortillas
- Cooking spray or olive oil (for greasing muffin tin)
Cheese & Garnishes
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro (for garnish)
- Diced tomato (for garnish)
- Sour cream or avocado (for garnish)
Instructions
- Preheat the oven: Set your oven temperature to 400°F (200°C) to prepare for baking the mini tacos.
- Prepare the chicken filling: In a large bowl, combine the cooked shredded chicken with salsa, chili powder, cumin, and garlic powder. Mix thoroughly until the chicken is evenly coated with the spices and salsa.
- Warm the tortillas: Slightly heat the mini tortillas either in the microwave for about 15-20 seconds or briefly on a hot skillet to make them pliable and easier to shape.
- Grease the muffin tin: Lightly spray the cups of a muffin tin with cooking spray or brush with olive oil to prevent sticking.
- Form the taco cups: Press each warm tortilla gently into a muffin cup, folding if necessary to fit and create a cup shape capable of holding filling.
- Fill and top the tacos: Spoon a portion of the chicken mixture into each tortilla cup, then sprinkle shredded cheese evenly over the top.
- Bake the tacos: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the cheese is melted and the tortilla edges are crispy and golden brown.
- Cool and garnish: Remove the mini tacos from the oven and let them cool slightly before carefully lifting them out of the muffin tin. Garnish each taco with chopped cilantro, diced tomatoes, sour cream, or avocado as desired.
Notes
- You can substitute ground chicken, beef, or black beans for the filling to suit dietary preferences or availability.
- These mini tacos are perfect for parties, game days, or quick dinners, making them a crowd-pleaser.
- Serve alongside additional salsa, guacamole, or a squeeze of fresh lime to enhance flavor.
- For a crispier shell, consider brushing tortillas lightly with oil before baking.
