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This image shows a plate of mini chicken tacos, filled with shredded chicken and melted cheese, served warm and ready to enjoy.

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 24 tacos
Calories 101 kcal

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.
    This image shows an oven being preheated, preparing it for baking the mini chicken tacos to a crispy, golden finish.
  • Arrange the tortillas on a baking sheet and lightly brush or spray both sides with olive oil.
    This image shows tortillas being neatly placed on a baking sheet, ready to be brushed with oil and filled with ingredients.
  • Spoon a heaping tablespoon of shredded chicken onto each tortilla, followed by a generous tablespoon of shredded cheese.
    This image shows a brush applying olive oil to tortillas, ensuring they crisp up nicely in the oven.
  • If needed, use a second baking sheet to fit all the tortillas.
  • Bake for 2 minutes, just until the cheese begins to melt.
    This image shows tortillas in the oven as the cheese melts, making the filling gooey and delicious.
  • Remove from the oven and carefully fold each tortilla in half, pressing gently to form a taco shape.
    This image shows the mini tacos in the oven, crisping up to a golden-brown texture for the perfect crunch.
  • 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.
    This image shows a round white plate filled with crispy mini chicken tacos, served warm with hot sauce and sour cream on the side.

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.