Mini Baked Chicken Tacos
These mini baked chicken tacos are crispy, cheesy, and packed with satisfying taco flavor, making them perfect for any occasion.
Ingredients
Main Ingredients
- 12 pieces Street taco corn tortillas
- 1 cup Taco-seasoned chicken
- 1 cup Shredded cheese
- 1 tablespoon Olive oil Used to coat the chicken
For Serving
- 1 cup Sour cream For serving
- 1 cup Salsa For serving
- 1 cup Chopped tomatoes For serving
- 1 cup Chopped onions For serving
- 1 cup Chopped cilantro For serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the taco-seasoned chicken with a little olive oil.
- Place the street taco corn tortillas on a baking sheet.
- Fill each tortilla with the chicken mixture and top with shredded cheese.
Baking
- Bake in the oven for about 10-15 minutes, or until the tortillas are crispy and the cheese is melted.
Serving
- Serve hot with sour cream, salsa, chopped tomatoes, onions, and cilantro.
Notes
Store leftover tacos in an airtight container in the refrigerator. To maintain texture, keep fresh toppings separate and reheat in the oven before consuming.