These easy mini tacos are perfect for any occasion! Made with seasoned shredded chicken and melted Colby Jack cheese, they are baked until crispy in corn tortillas for a delicious and satisfying appetizer or snack. This simple recipe is quick to prepare, making it ideal for busy weeknights, game days, or parties. Serve them with sour cream, salsa, and fresh cilantro for a burst of flavor. With their bite-sized portions, these mini tacos are sure to be a hit with family and friends!
Ingredients
- 1 lb. cooked shredded chicken breast (3–4 cups, seasoned; see notes for cooking options)
- 8 oz. shredded Colby Jack cheese
- 20–24 street taco-size corn tortillas
- Olive oil or cooking spray
To Serve:
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare Tortillas: Lay the corn tortillas on a baking sheet. Brush or spray both sides of each tortilla lightly with olive oil.
- Assemble Tacos: Place a generous tablespoon of shredded chicken onto each tortilla, followed by a heaping tablespoon of shredded cheese. Depending on the size of your baking sheet, you may need to use a second one to fit all the tortillas.
- First Bake: Bake the tacos in the oven for about 2 minutes, just until the cheese begins to melt.
- Shape the Tacos: Remove the baking sheet from the oven. Carefully fold each tortilla in half, pressing lightly to create a taco shape.
- Second Bake: Return the folded tacos to the oven and bake for an additional 12–15 minutes, or until the tortillas are crispy on the outside.
- Serve: Plate the mini tacos and serve them with sour cream, salsa, and fresh chopped cilantro. Enjoy!
Why You’ll Love This Recipe
These mini tacos are perfect for quick, crowd-pleasing appetizers or a fun family dinner. With crispy corn tortillas, flavorful shredded chicken, and gooey melted cheese, each bite is packed with satisfying flavor. They’re easy to customize, and the mini size makes them ideal for parties or game-day snacks.
Tips
- Keep Tortillas Warm: Warm the tortillas slightly before assembling to make them more pliable and easier to fold.
- Double-Baking: The two-part baking process ensures that the cheese melts evenly and the tacos hold their shape.
- Use Pre-Cooked Chicken: Save time by using pre-cooked or rotisserie chicken, just add seasoning as needed.
Variations and Substitutions
- Different Fillings: Swap chicken for ground beef, shredded pork, or black beans for a vegetarian option.
- Cheese Options: Substitute Colby Jack with shredded cheddar, Monterey Jack, or even a Mexican blend cheese.
- Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for extra heat.
FAQs
Can I use flour tortillas instead?
Yes, flour tortillas can be used, but note that they may take slightly less time to become crispy.
How do I store leftovers?
Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Serving Suggestions
These mini tacos pair well with sides like Mexican rice, refried beans, or a fresh salad. They’re also great with guacamole or a side of pico de gallo for dipping. Serve them on a platter with extra lime wedges and fresh cilantro for garnish. Perfect for parties, gatherings, or a quick and easy meal!
Leave a Reply