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Mini Shredded Chicken Tacos Recipe

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3.9 from 79 reviews

These Mini Tacos are a quick and delicious appetizer or snack, featuring seasoned shredded chicken and melted colby jack cheese inside crispy street taco corn tortillas. They are baked until golden and served with sour cream, salsa, and fresh cilantro for a satisfying bite-sized treat perfect for parties or easy meals.

  • Total Time: 25 minutes
  • Yield: 20-24 mini tacos

Ingredients

Chicken Filling

  • 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast, see notes for cooking options)

Cheese

  • 8 oz. shredded colby jack cheese

Tortillas

  • 20-24 street taco corn tortillas
  • Olive oil or cooking spray (for brushing/spraying)

Toppings

  • Sour cream (for serving)
  • Salsa (for serving)
  • Fresh chopped cilantro (for garnish)

Instructions

  1. Preheat Oven: Heat your oven to 425 degrees Fahrenheit to prepare for baking the mini tacos to a perfect crisp.
  2. Prepare Tortillas: Lay the corn tortillas flat on a baking sheet, ensuring they don’t overlap for even cooking.
  3. Oil the Tortillas: Brush or spray both sides of each tortilla with olive oil or cooking spray to help them crisp up beautifully while baking.
  4. Add Filling and Cheese: Place a heaping tablespoon of the shredded, seasoned chicken mixture on each tortilla, then top with a heaping tablespoon of shredded colby jack cheese. If necessary, use a second baking sheet to fit all tortillas comfortably.
  5. Melt Cheese: Bake the tacos in the preheated oven for about 2 minutes or until the cheese has just melted.
  6. Fold Tacos: Remove the baking sheet from the oven and carefully fold each tortilla in half, gently pressing the sides together to form a taco shape.
  7. Crisp the Tacos: Return the folded tacos to the oven and bake for another 12-15 minutes, or until the tortillas are crispy and golden on the outside.
  8. Serve: Remove the mini tacos from the oven and serve immediately with sour cream, salsa, and freshly chopped cilantro for garnish. Enjoy your tasty, crispy mini tacos!

Notes

  • The shredded chicken breast can be cooked ahead of time by baking, boiling, or using a rotisserie chicken for convenience.
  • Use fresh corn tortillas for best results as they crisp well when baked.
  • Olive oil brushing is essential for crispiness; cooking spray works as a lighter alternative.
  • Adjust the amount of chicken and cheese per taco according to preference.
  • Use mild or spicy salsa depending on your heat preference.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/mini-shredded-chicken-tacos-recipe/