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Plate of crispy mini baked chicken tacos with fresh toppings and salsa

Crispy Mini Baked Chicken Tacos

Deliciously crispy mini tacos filled with shredded chicken and melted cheddar cheese, perfect for gatherings and customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

  • 1 lb shredded chicken You can use leftover rotisserie chicken to save time.
  • 1 cup cheddar cheese, shredded Feel free to experiment with different cheeses.
  • 12 mini taco shells mini taco shells
  • 1 tsp taco seasoning For added flavor, consider mixing in diced jalapeños.
  • 1 cup lettuce, shredded Use as a topping.
  • 1/2 cup salsa Use as a topping.
  • Sour cream Optional topping.

Method

Preparation

  • Preheat the oven to 375°F (190°C).
  • In a bowl, mix the shredded chicken with taco seasoning.
  • Place the mini taco shells on a baking sheet.
  • Fill each taco shell with the shredded chicken mixture and top with cheddar cheese.

Baking

  • Bake for 10-12 minutes, or until the cheese is melted and bubbly.

Serving

  • Serve these crispy tacos warm right from the oven.
  • Set up a toppings bar with shredded lettuce, salsa, and sour cream for a fun, personalized experience.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 18gFat: 12gSaturated Fat: 6gSodium: 400mgFiber: 2gSugar: 2g

Notes

If you have leftovers, store them in an airtight container in the refrigerator for about 2-3 days. Reheat in the oven at 350°F (175°C) until heated through. Avoid overfilling the tacos as it can make them hard to handle. Consider using ground beef or black beans for variations.
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