20-Minute Mini Chicken Tacos Recipe
These Quick 20-Minute Mini Chicken Tacos are the perfect blend of crispy and cheesy goodness, ready in a flash. Packed with shredded chicken and melted cheese, they’re baked to perfection and served with your favorite toppings like sour cream, salsa, and fresh cilantro.
Equipment
- Baking sheets
- Pastry brush or (bottle for olive oil)
- Measuring spoons
- Mixing bowl
- Tongs or spatula
Ingredients
- 24 street taco corn tortillas
- 1 lb cooked shredded seasoned chicken breast
- olive oil (or cooking spray)
- 8 oz shredded colby jack cheese
Instructions
- Preheat your oven to 425°F.
- Arrange the tortillas on a baking sheet and lightly brush or spray both sides with olive oil.
- Spoon a heaping tablespoon of shredded chicken onto each tortilla, followed by a generous tablespoon of shredded cheese.
- If needed, use a second baking sheet to fit all the tortillas.
- Bake for 2 minutes, just until the cheese begins to melt.
- Remove from the oven and carefully fold each tortilla in half, pressing gently to form a taco shape.
- Return the tacos to the oven and bake for 12-15 minutes until the tortillas are crispy.
- Serve hot with sour cream, salsa, and fresh cilantro.
Notes
- Use pre-cooked or rotisserie chicken for quicker prep.
- For extra flavor, mix the chicken with taco seasoning before adding to the tortillas.
- Swap corn tortillas for flour if you prefer a softer texture.
- Add diced jalapeños or hot sauce for a spicy kick.