Mini Baked Chicken Tacos Recipe

Mini Baked Chicken Tacos are the perfect bite-sized appetizer or meal for any occasion. These delicious, crispy tacos are filled with seasoned chicken, melted cheese, and all your favorite taco toppings, then baked to perfection for a golden, crunchy texture. Whether you’re planning a family dinner, a game day party, or simply want a fun and easy meal, these mini tacos are sure to impress. Let’s dive into how to make these tasty, bite-sized delights!

Why You’ll Love These Mini Baked Chicken Tacos

1. Perfect for Parties: They’re the ideal size for finger food at parties, gatherings, or game days.
2. Make-Ahead Friendly: These mini tacos can be assembled ahead of time and baked just before serving.
3. Customizable: Add your favorite toppings, sauces, or seasonings to personalize your tacos.
4. Family-Friendly: Kids love these mini tacos, making them a great option for picky eaters.
5. Healthy Option: By baking instead of frying, these mini tacos are a healthier choice without sacrificing flavor.

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Prepare the Chicken
   • Start by cutting the chicken breasts into small, bite-sized pieces. This will help the chicken cook quickly and evenly, and make it easy to fill the mini tacos.
2. Sauté the Onion and Garlic
   • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute, being careful not to burn the garlic.
3. Cook the Chicken
   • Add the chopped chicken pieces to the skillet and season with salt and pepper. Cook, stirring occasionally, for 5–7 minutes until the chicken is fully cooked and no longer pink in the center. Use a spoon to break up any large chunks of chicken as they cook.
4. Add the Seasonings and Liquid
   • Sprinkle the taco seasoning over the chicken and stir to coat the meat evenly. If you’re using a homemade taco seasoning mix, include a blend of chili powder, cumin, paprika, onion powder, garlic powder, and a pinch of cayenne for heat.
   • Add the chicken broth and diced green chilies (if using). Stir to combine and let it simmer for 3–5 minutes until the liquid reduces slightly. Remove from heat.
5. Finish the Chicken Filling
   • Stir in the lime juice and chopped cilantro to add a fresh, zesty flavor to the filling. Taste and adjust seasoning if necessary. Set the chicken filling aside to cool slightly.

Step 2: Prepare the Mini Tacos

1. Prepare the Tortillas
   • Warm the small tortillas in the microwave or on a skillet for 20–30 seconds until they’re pliable. This will make it easier to fold them into taco shapes without cracking.
2. Grease the Baking Dish
   • Lightly grease your baking dish or sheet pan with cooking spray to prevent the tacos from sticking. If you’re using a sheet pan, make sure it has enough space to hold the tacos without overcrowding.

Step 3: Assemble the Tacos

1. Fill the Tortillas
   • Take each small tortilla and place a spoonful of the chicken mixture into the center. Be careful not to overstuff, as it can make the tacos difficult to fold. Top the chicken with a small handful of shredded cheddar cheese and Monterey Jack cheese.
2. Fold the Tacos
   • Carefully fold each tortilla into a taco shape, gently pressing down to help hold the filling inside. If necessary, use toothpicks to secure the tacos, but make sure to remove them after baking.
3. Arrange the Tacos in the Baking Dish
   • Place the filled mini tacos in the prepared baking dish or sheet pan, arranging them in a single layer with the folded side down. This will help the tacos keep their shape while baking and ensure they get crispy on all sides.

Step 4: Bake the Tacos

1. Preheat the Oven
   • Preheat your oven to 375°F (190°C).
2. Bake the Tacos
   • Place the baking dish with the tacos into the preheated oven and bake for 10–12 minutes, or until the tacos are golden brown and crispy. You can also broil them for the last 2 minutes if you want extra crispiness on top.
3. Check for Doneness
   • After baking, check the tacos to ensure they’re crispy and the cheese is melted. If they need a little more time, leave them in for another 3–5 minutes, checking periodically to avoid burning.

Step 5: Add Toppings

1. Garnish the Tacos
   • Once the mini tacos are out of the oven, it’s time to add your favorite toppings! You can serve them with sour cream, guacamole, salsa, or a sprinkle of shredded lettuce, tomatoes, and cilantro.
2. Serve and Enjoy
   • Serve your mini baked chicken tacos hot, straight out of the oven. They’re perfect as a snack, appetizer, or main course when served with a side of Mexican rice or a fresh salad.

Tips for Perfect Mini Baked Chicken Tacos

1. Use Shredded Chicken for Extra Flavor
   • Shredded rotisserie chicken works great for these tacos and can save you time in the kitchen. Just make sure to shred it finely so it mixes well with the other ingredients.
2. Make Your Own Taco Seasoning
   • Skip the store-bought taco seasoning and make your own by combining chili powder, garlic powder, onion powder, cumin, smoked paprika, and a pinch of cayenne. You’ll control the flavor and avoid unnecessary preservatives.
3. Bake in Batches
   • If you’re making a large batch, bake the tacos in batches to ensure they cook evenly and get crispy on all sides.
4. Use Corn Tortillas for a Gluten-Free Option
   • If you’re gluten-free, simply substitute the flour tortillas with corn tortillas. You may need to warm them slightly longer to prevent them from cracking.
5. Customize the Filling
   • Feel free to add black beans, corn, or diced bell peppers to the chicken mixture for additional texture and flavor.

Variations and Add-Ins

1. Spicy Mini Tacos
   • For a spicier kick, add diced jalapeños or a spoonful of chipotle peppers in adobo sauce to the chicken mixture.
2. Vegetarian Mini Tacos
   • Skip the chicken and use a combination of black beans, corn, and sautéed vegetables like bell peppers, onions, and zucchini.
3. Cheese Variations
   • Experiment with different types of cheese such as pepper jack, cotija, or a Mexican cheese blend for a unique twist.
4. BBQ Chicken Mini Tacos
   • Add a little BBQ sauce to the chicken mixture for a smoky, tangy flavor.

Storage and Reheating

Storage:

• In the Refrigerator: Leftover mini tacos can be stored in an airtight container in the fridge for up to 3 days. Make sure to let them cool completely before storing.
• In the Freezer: To freeze, arrange the tacos on a sheet pan in a single layer and freeze them for 1–2 hours. Once frozen, transfer the tacos to a freezer-safe container or zip-top bag. They can be stored for up to 3 months.

Reheating:

• In the Oven: Preheat your oven to 350°F (175°C) and bake the tacos for 10–12 minutes until they are heated through and crispy again.
• In the Microwave: While the microwave won’t give them the same crispiness, you can reheat the mini tacos for 1–2 minutes until warmed through.

Final Thoughts

Mini Baked Chicken Tacos are a fun, versatile, and delicious dish that’s perfect for any occasion. With their crispy texture, flavorful chicken filling, and endless topping possibilities, they’re sure to become a family favorite. Whether you’re hosting a party, making dinner for the family, or just craving a tasty snack, these mini tacos are a winning choice. Enjoy!

Yield: 12 Mini Tacos

Mini Baked Chicken Tacos Recipe

Print

Mini Baked Chicken Tacos are the perfect bite-sized appetizer or meal for any occasion. These delicious, crispy tacos are filled with seasoned chicken, melted cheese, and all your favorite taco toppings, then baked to perfection for a golden, crunchy texture. Whether you’re planning a family dinner, a game day party, or simply want a fun and easy meal, these mini tacos are sure to impress. Let’s dive into how to make these tasty, bite-sized delights!

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Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 12 mini soft flour tortillas (or taco-sized tortillas, cut into smaller rounds)
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1/2 cup salsa
• 1 teaspoon taco seasoning
• 1/2 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (optional, for topping)
• 1/2 cup guacamole (optional, for topping)
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• 1 tablespoon olive oil or cooking spray (to grease the baking tray)

Instructions

1. Step 1: Preheat the Oven
   Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or cooking spray.
   
2. Step 2: Prepare the Chicken Filling
   In a medium bowl, combine the shredded chicken, salsa, and taco seasoning. Mix well to coat the chicken evenly with the seasoning and salsa.
   Stir in the black beans until well combined.
   
3. Step 3: Assemble the Mini Tacos
   Place the mini tortillas on the greased baking sheet. If using large tortillas, use a cookie cutter or glass to cut out mini rounds.
   Spoon the chicken mixture into each tortilla, dividing it evenly among all 12.
   Sprinkle shredded cheddar cheese over the top of each filled taco.
   
4. Step 4: Bake
   Bake the tacos for 10-12 minutes, or until the cheese is melted and bubbly, and the tortillas are slightly crispy around the edges.
   
5. Step 5: Garnish and Serve
   Remove the mini tacos from the oven and let them cool slightly. Top with sour cream, guacamole, and a sprinkle of fresh cilantro for added flavor and color.

Notes

• Taco Shells: If you prefer crunchy taco shells, you can bake the mini tortillas in a muffin tin to create a taco bowl shape.
• Make-Ahead: You can prepare the chicken mixture ahead of time and store it in the fridge until ready to assemble and bake.
• Custom Toppings: Feel free to add other toppings such as diced tomatoes, jalapeños, or lettuce for extra crunch.
• Spicy Kick: Add a few dashes of hot sauce or finely chopped jalapeños to the chicken mixture for extra heat.