20 Minute Mini Baked Chicken Tacos

When you’re craving a quick, satisfying, and fun-to-eat meal, 20-Minute Mini Baked Chicken Tacos are the answer. These mini tacos are perfect for weeknight dinners, game-day snacks, or even as a crowd-pleasing appetizer for a party. With just a few simple ingredients, you can whip up a batch of these cheesy, crispy chicken tacos in no time. The best part? They’re ready in just 20 minutes, making them a great go-to option when you’re short on time but don’t want to compromise on flavor.

These mini tacos are filled with seasoned shredded chicken, melted cheese, and a delicious taco sauce, all tucked into crispy taco shells that are baked to perfection. Each bite is packed with savory goodness, making them the ultimate comfort food. You can top them with your favorite taco toppings like sour cream, guacamole, pico de gallo, or shredded lettuce for an extra layer of flavor and texture.

Whether you’re serving them for a quick family dinner or as part of a fun taco bar for guests, these Mini Baked Chicken Tacos are sure to be a hit with everyone!

Why You’ll Love These 20-Minute Mini Baked Chicken Tacos

1. Quick and Easy: These tacos come together in just 20 minutes, making them perfect for busy weeknights or when you need to get food on the table fast.
2. Cheesy and Delicious: The combination of seasoned chicken and gooey melted cheese inside crispy taco shells is simply irresistible.
3. Customizable: You can easily swap out the chicken for beef, turkey, or even a vegetarian filling, making these tacos versatile enough to suit any diet.
4. Fun and Mini-Sized: Mini tacos are fun to eat, and their small size makes them perfect for kids or for serving as appetizers.
5. Perfect for Meal Prep: These tacos can be made ahead of time and reheated, making them ideal for meal prep or packing for lunch.

Preparation Time and Servings

• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes
• Yield: Makes 12 mini tacos
• Serving Size: 2-3 tacos per person

Nutritional Information (per serving of 3 tacos)

• Calories: 350 kcal
• Carbs: 28g
• Protein: 24g
• Fat: 18g
• Fiber: 3g
• Sugar: 3g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

For the Mini Baked Chicken Tacos:

• 12 mini taco shells (or small corn tortillas, taco-sized)
• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• 1/2 cup taco sauce (or your favorite salsa)
• 1 tablespoon taco seasoning (homemade or store-bought)
• 1 1/2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack, or any cheese you prefer)
• 1/4 cup diced onions (optional, for added flavor)
• 1 tablespoon olive oil (for brushing the taco shells)
• 1/4 cup chopped fresh cilantro (for garnish)

For Topping:

• Sour cream
• Guacamole or sliced avocado
• Pico de gallo
• Shredded lettuce
• Jalapeños (optional, for a spicy kick)
• Fresh lime wedges (for squeezing over the tacos)

Optional Add-Ins and Variations:

• Ground beef or turkey (instead of shredded chicken)
• Refried beans or black beans for added protein and fiber
• Sliced olives, diced tomatoes, or corn kernels for extra toppings
• Hot sauce for a spicy flavor boost
• Vegan cheese and plant-based chicken for a dairy-free, vegetarian option

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Set the Oven Temperature:

Preheat your oven to 400°F (200°C). This ensures that the mini tacos will bake quickly and get nice and crispy.

2. Prepare a Baking Sheet:

Line a large baking sheet with parchment paper or lightly grease it with non-stick spray. This will prevent the tacos from sticking to the sheet and make for easy cleanup.

Step 2: Prep the Chicken Filling

1. Shred the Chicken:

If you’re using rotisserie chicken or leftover chicken, shred it into bite-sized pieces using two forks. You’ll need about 2 cups of cooked shredded chicken.

2. Season the Chicken:

In a medium bowl, combine the shredded chicken with 1/2 cup of taco sauce and 1 tablespoon of taco seasoning. Stir until the chicken is evenly coated in the sauce and seasoning. If you like your tacos spicy, feel free to add more taco seasoning or a dash of hot sauce.

3. Optional – Add Onions:

If you want to add a little extra flavor, toss in 1/4 cup of diced onions to the chicken mixture. This step is optional but adds a nice depth of flavor to the tacos.

Step 3: Assemble the Tacos

1. Fill the Taco Shells:

Place the mini taco shells (or small tortillas) on the prepared baking sheet. Spoon about 2 tablespoons of the seasoned chicken mixture into each taco shell. Be sure not to overfill them, as you want the tacos to stay neat and easy to handle.

2. Top with Cheese:

Sprinkle a generous amount of shredded cheese (about 1 to 2 tablespoons per taco) over the chicken filling. The cheese will melt during baking, creating a delicious, gooey layer that holds the taco together.

3. Brush with Olive Oil:

Lightly brush the outside of the taco shells with olive oil. This helps the taco shells become crispy and golden as they bake.

Step 4: Bake the Tacos

1. Bake for 10-12 Minutes:

Place the baking sheet in the preheated oven and bake the tacos for 10-12 minutes, or until the cheese is melted and bubbly, and the taco shells are golden and crispy.

2. Check for Doneness:

Keep an eye on the tacos as they bake to make sure they don’t burn. You want the shells to be crispy but not too dark, and the cheese should be fully melted.

Step 5: Garnish and Serve

1. Add Fresh Toppings:

Once the tacos are out of the oven, top them with your favorite taco toppings. Some great options include sour cream, guacamole, pico de gallo, shredded lettuce, and jalapeños for extra heat.

2. Garnish with Cilantro:

Sprinkle the tacos with fresh chopped cilantro for a burst of flavor and a pop of color.

3. Serve with Lime Wedges:

Serve the tacos with fresh lime wedges on the side. Squeezing lime juice over the tacos adds a zesty, tangy brightness that enhances all the flavors.

Step 6: Enjoy Your 20-Minute Mini Baked Chicken Tacos

Now, all that’s left to do is dig in and enjoy these cheesy, crispy, and flavorful mini tacos! They’re best served immediately while the cheese is still melty and the shells are nice and crisp.

How to Serve

• As a Main Dish: Serve these mini tacos as a main dish for a quick weeknight dinner, paired with a side of Mexican rice, refried beans, or a simple salad.
• At a Party: These tacos make great appetizers for a party or game day. Arrange them on a large platter with a variety of toppings and let guests build their own tacos with different garnishes.
• For a Taco Bar: Set up a DIY taco bar where everyone can assemble their own mini tacos. Offer different toppings like salsa, cheese, lettuce, sour cream, and guacamole so everyone can customize their tacos to their liking.
• With Drinks: These tacos pair perfectly with a refreshing margarita, cold beer, or a virgin mojito for a non-alcoholic option.

Additional Tips for Success

1. Use Rotisserie Chicken for Convenience: Using store-bought rotisserie chicken saves time and effort. If you don’t have rotisserie chicken, any cooked, shredded chicken will work.
2. Make the Tacos Crispier: To make the taco shells even crispier, you can place them under the broiler for the last 1-2 minutes of baking. Just be sure to watch them closely so they don’t burn.
3. Don’t Overfill the Tacos: Be careful not to overfill the tacos with chicken or cheese. Overstuffing can cause the tacos to fall apart or become too messy to eat.
4. Warm the Tortillas (If Using Soft Tortillas): If you’re using soft mini tortillas instead of taco shells, warm them in the microwave or oven for a few seconds before filling them. This makes them more pliable and easier to work with.
5. Use a Muffin Tin to Bake the Tacos: If you’re having trouble keeping the taco shells upright on the baking sheet, try baking them in a muffin tin. Place each taco shell in a muffin cup to hold it upright while it bakes.

Recipe Variations

These Mini Baked Chicken Tacos are incredibly versatile, and you can easily customize the recipe to suit your taste or dietary preferences. Here are a few variations to try:

1. Vegetarian Mini Tacos:

For a vegetarian version, swap out the shredded chicken for refried beans, black beans, or a mix of sautéed vegetables like bell peppers, onions, and zucchini. You can still top them with cheese or use a plant-based cheese alternative for a vegan option.

2. Spicy Beef Tacos:

Instead of chicken, use seasoned ground beef or ground turkey for a more classic taco flavor. Brown the ground meat with taco seasoning, then fill the taco shells and bake as directed.

3. BBQ Chicken Tacos:

For a fun twist, use barbecue sauce instead of taco sauce to coat the shredded chicken. Top the tacos with cheddar cheese and diced red onions for a delicious BBQ-inspired version.

4. Breakfast Mini Tacos:

Turn these mini tacos into a breakfast treat by filling them with scrambled eggs, cooked bacon, and cheese. Bake them until the cheese is melted, then top with salsa and avocado for a fun breakfast taco option.

5. Low-Carb Tacos:

For a lower-carb option, use lettuce leaves or low-carb tortillas instead of taco shells. You can bake the tacos as usual, but keep an eye on them since they may need less time in the oven.

6. Buffalo Chicken Tacos:

For a spicy twist, toss the shredded chicken in Buffalo sauce instead of taco seasoning. Top with blue cheese crumbles and a drizzle of ranch dressing for a Buffalo chicken-inspired taco.

Freezing and Storage

Storing Leftovers:

If you have any leftover mini tacos, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the tacos in a 350°F oven for about 5-7 minutes until they’re warmed through and crispy again.

Freezing the Tacos:

To freeze the tacos, assemble them as directed but don’t bake them. Instead, arrange the filled tacos on a baking sheet and freeze them until firm. Once frozen, transfer the tacos to a freezer-safe container or bag. When you’re ready to enjoy them, bake the frozen tacos at 400°F for 15-18 minutes, or until they’re heated through and crispy.

Special Equipment

• Baking sheet or muffin tin: For baking the mini tacos.
• Tongs: To easily place the tacos on the baking sheet and remove them once baked.
• Pastry brush: For brushing the taco shells with olive oil to make them crispy.

Frequently Asked Questions

1. Can I make these tacos ahead of time?

Yes! You can assemble the mini tacos ahead of time and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap and bake when you’re ready.

2. Can I use soft tortillas instead of crunchy taco shells?

Absolutely! If you prefer soft tacos, you can use small corn or flour tortillas instead of crunchy taco shells. Just be aware that soft tortillas won’t get as crispy when baked.

3. How can I make these tacos spicier?

To add more heat, mix in diced jalapeños with the chicken filling or use a spicy taco seasoning. You can also drizzle hot sauce or sriracha over the finished tacos.

4. Can I make these tacos gluten-free?

Yes! Simply use gluten-free taco shells or corn tortillas to make the tacos gluten-free. Be sure to check that your taco seasoning and other ingredients are also gluten-free.

5. What’s the best way to reheat these tacos?

The best way to reheat leftover tacos is in the oven at 350°F for about 5-7 minutes. This will help the taco shells stay crispy, unlike microwaving, which can make them soggy.

Conclusion

These 20-Minute Mini Baked Chicken Tacos are a fast, flavorful, and fun way to enjoy taco night without the hassle. Whether you’re looking for a quick weeknight dinner, a party snack, or an appetizer for a get-together, these mini tacos are sure to be a hit. With their cheesy, crispy shells and seasoned chicken filling, they’re packed with flavor and easy to customize to your liking. Best of all, they’re ready in just 20 minutes, making them a convenient and delicious option whenever the craving strikes.

I hope you enjoy making and eating these mini tacos as much as I do! Have fun experimenting with different toppings and fillings, and don’t hesitate to share them with family and friends for a taco night everyone will remember.

Print