Savor Every Bite of Mini Baked Chicken Tacos Tonight

Mini Baked Chicken Tacos are a quick answer to your weeknight dinner dilemma.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 tacos

Course: Dinner Ideas

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tacos

20-24 pieces street taco corn tortillas Ideal for a delightful base.
2 cups taco-seasoned shredded chicken Use your favorite variety.
1 cup melty cheese Choose a cheese that melts well.

Optional Toppings

1 bunch fresh cilantro Adds a pop of color and fresh flavor.
1 cup diced tomatoes Juicy and refreshing.
1 cup sour cream or Greek yogurt A dollop adds creamy richness.
1 cup sliced jalapeños For those who crave a little heat.

Substitution Ideas

1 pound ground beef, turkey, shrimp, or tofu Swap the chicken for any of these proteins.
20-24 pieces gluten-free tortillas Substitute with corn or other gluten-free options.

Equipment

oven
baking sheet
parchment paper
microwave

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Prepare the street taco corn tortillas by laying them flat or warming in the microwave.
Fill each tortilla with taco-seasoned shredded chicken and melty cheese.
Arrange the filled tacos on a baking sheet lined with parchment paper.
Bake for approximately 12-15 minutes until the cheese is bubbly and tortillas are golden-brown.
Remove from the oven and let cool for a couple of minutes before serving with toppings.

Nutrition

Serving: 2tacosCalories: 300kcalCarbohydrates: 34gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Enjoy tacos immediately after baking for the best texture.

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