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Mini Tacos

5 from 1 vote
These crispy baked chicken mini tacos are made with seasoned shredded chicken and melty cheese in street taco tortillas. Perfect as a crowd-pleasing appetizer or a quick weeknight dinner — ready in just 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 20 tacos
Course: Main Dish
Cuisine: Mexican
Calories: 101
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shredded seasoned chicken breast (3-4 cups)
  • 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 serving

Equipment

  • instant pot (optional for chicken)
  • Instant Vortex (optional for cooking)
  • Baking Sheet
  • pastry brush or cooking spray

Method
 

  1. Preheat oven to 425°F (220°C). Place tortillas on a baking sheet.
  2. Brush or spray both sides of tortillas with olive oil.
  3. Add a heaping tablespoon of shredded chicken and cheese to each tortilla. Use a second baking sheet if needed.
  4. Bake tacos for 2 minutes or until cheese melts. Remove from oven and carefully fold tortillas in half, pressing gently into taco shape.
  5. Return to oven and bake 12–15 minutes until tortillas are crispy.
  6. Serve hot with sour cream, salsa, and cilantro.

Notes

For the shredded chicken, try my easy 3-ingredient crock pot shredded chicken breast or simple instant pot shredded chicken. Shredded rotisserie chicken works too — just add 1/2 cup salsa and 2 tablespoons taco seasoning for flavor. You’ll know the tacos are done when the tortillas are crisp and the filling is warmed through. Works with regular-size tortillas as well, though street taco size makes the perfect handheld bite.