Description
These Mini Baked Chicken Tacos are a fun and delicious twist on traditional tacos. Perfect for parties or a quick family dinner, these mini tacos are easy to make and packed with flavor.
Ingredients
Scale
Shredded Chicken Mixture:
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 cup salsa
- 1 teaspoon taco seasoning
Additional Ingredients:
- 1 cup shredded cheddar or Mexican blend cheese
- 12 mini flour or corn tortillas
- Cooking spray or oil for brushing
- Optional toppings like sour cream, chopped cilantro, jalapeños, or diced tomatoes
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare chicken mixture: In a bowl, combine the shredded chicken, salsa, and taco seasoning. Stir until evenly coated.
- Assemble tacos: Lightly grease a muffin tin and press one mini tortilla into each cup to form a shell. Spoon the chicken mixture evenly into each tortilla, then top with shredded cheese.
- Bake: Bake for 12 to 15 minutes, or until the cheese is melted and the edges of the tortillas are crisp.
- Serve: Remove from the oven and let cool slightly before removing from the tin. Add desired toppings and serve warm.
Notes
- To make your own mini tortillas, cut standard-size tortillas into smaller rounds using a cookie cutter or kitchen scissors.
- These mini tacos are great for parties and kids’ meals.
- You can substitute the chicken with ground beef or black beans for variety.
Nutrition
- Serving Size: 1 mini taco
- Calories: 130
- Sugar: 1g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
