Name: Mini Chicken Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb. cooked shredded seasoned chicken breast (about 3-4 cups); 8 oz. shredded colby jack cheese; 20-24 street taco corn tortillas; Olive oil or cooking spray (for brushing or spraying); Sour cream (to serve); Salsa (to serve); Fresh chopped cilantro (to serve)

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Introduction

These mini tacos are a quick and delicious snack or appetizer, perfect for gatherings or casual meals. Filled with seasoned shredded chicken and melted cheese inside crispy corn tortillas, they’re sure to be a crowd-pleaser.

The image shows two rows of small tacos neatly placed on a white tray lined with white parchment paper. Each taco has two lightly browned corn tortilla shells, folded and stacked closely. Between the shells, there is a visible layer of cooked, shredded orange-colored jackfruit mixed with melted cheese, giving a slightly crispy and gooey texture at the edges. The tacos are garnished evenly with chopped fresh green cilantro leaves, scattered on top and around, adding contrast to the warm yellow and orange tones of the filling. The whole setup rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. cooked shredded seasoned chicken breast (3-4 cups, see notes for cooking options)
8 oz. shredded colby jack cheese
20-24 street taco corn tortillas
Olive oil or cooking spray
Sour cream, for serving
Salsa, for serving
Fresh chopped cilantro, for garnish

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: Arrange the tortillas flat on a baking sheet.
Step 3: Brush or spray both sides of the tortillas lightly with olive oil.
Step 4: Place a heaping tablespoon of shredded chicken on each tortilla, then top with a heaping tablespoon of shredded colby jack cheese. Use a second baking sheet if needed.
Step 5: Bake the tacos for about 2 minutes, until the cheese starts to melt. Remove from the oven and gently fold each tortilla in half, pressing the edges softly together to form a taco shape.
Step 6: Return the folded tacos to the oven and bake for another 12 to 15 minutes, until the tortillas are crispy on the outside.
Step 7: Serve with sour cream, salsa, and fresh chopped cilantro. Enjoy your mini tacos warm!

Tips & Variations

Use a mix of cheeses like pepper jack or sharp cheddar for extra flavor.
For spicier tacos, add diced jalapeños or a sprinkle of chili powder to the chicken filling.
If you don’t have cooked chicken on hand, rotisserie chicken works great and speeds up prep.
Serve with guacamole or pickled onions as additional toppings.

Storage

Store leftover mini tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375 degrees Fahrenheit for about 8-10 minutes to regain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Six small round corn tortillas are laid out on a worn metal baking tray with a white marbled texture beneath. Each tortilla has a middle layer of shredded cooked chicken that is light brown, topped with a scattered layer of yellow and white shredded cheese. The chicken looks tender and juicy, while the cheese has a soft texture and is not melted yet. The tortillas are evenly spaced in two rows of three. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini tacos ahead of time?

You can prepare the filling and assemble the tacos (without baking) a few hours ahead, then bake just before serving for the freshest results.

Can I freeze mini tacos?

Yes, you can freeze baked mini tacos in a single layer on a baking sheet, then transfer to a freezer bag once solid. Reheat in the oven directly from frozen for best texture.