These 20 Minute Mini Baked Chicken Tacos are a perfect quick and tasty meal! They’re small, crispy, and loaded with seasoned chicken that’s baked right in little taco shells, making each bite flavorful and satisfying without any fuss.
I love how simple these tacos are to put together. The baking step gives the shells a nice crunch while the chicken stays juicy on the inside. It’s a great way to have a hot, home-cooked dinner without spending too much time in the kitchen. I usually add some shredded cheese and a bit of salsa on top for extra yum.
These mini tacos are great for sharing at family dinners or casual get-togethers. I often serve them with a side of guacamole or a simple salad to keep things fresh. They’re also kid-friendly, which is always a win in my house!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the star here. Rotisserie chicken works great for quick prep, but leftover cooked chicken is perfect too. If you want a vegetarian option, try shredded jackfruit or cooked beans instead.
Salsa or Taco Sauce: This adds moisture and flavor. Use your favorite salsa or even enchilada sauce for a twist. If you want less heat, choose a mild salsa or make your own by blending tomatoes with mild spices.
Mini Corn Taco Shells: Mini corn shells give great crunch and hold the filling well. If you can’t find mini size, use small corn tortillas and shape them over a rack in the oven to crisp up, or use small flour tortillas for a softer bite.
Cheese: A Mexican blend is ideal for melt and flavor. Cheddar and Monterey Jack are common substitutes. For dairy-free, try a plant-based cheese that melts well.
How Can I Make Crispy, Mini Taco Shells at Home?
If you don’t have mini taco shells, making them yourself is easy and fun. Here’s how you get that crisp, taco shape without frying:
- Preheat your oven to 375°F (190°C).
- Take small corn or flour tortillas and fold them in half.
- Drape them over the bars of your oven rack or lay them inside a taco shell rack to hold their shape.
- Bake for 8-10 minutes until they’re crispy and golden.
- Keep an eye on them so they don’t burn!
This method gives you crunchy shells with less oil and mess, perfect for filling and baking with your chicken mixture.
Equipment You’ll Need
- Baking sheet – perfect for holding the mini taco shells upright while baking for a crispy finish.
- Mixing bowl – to toss your chicken with spices and salsa easily and evenly.
- Measuring spoons – so you add just the right amount of chili powder, cumin, and other spices.
- Tongs or a spatula – to transfer and fill the taco shells without breaking them.
- Knife and cutting board – for chopping onions and cilantro to garnish your tacos.
Flavor Variations & Add-Ins
- Swap chicken for shredded beef or cooked ground turkey for a different protein twist that still cooks quickly.
- Mix in black beans or corn with the chicken to add texture and extra fiber.
- Try topping with crumbled queso fresco or cotija cheese instead of shredded Mexican blend for a tangy, authentic touch.
- Add diced jalapeños or a sprinkle of cayenne for more heat if you like spicy food.
20 Minute Mini Baked Chicken Tacos
Ingredients You’ll Need:
For The Filling:
- 1 lb (450g) cooked chicken breast, shredded or finely chopped
- 1 cup (240ml) salsa or taco sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For The Tacos:
- 12 mini corn taco shells (or small taco-sized corn tortillas shaped and baked)
- 1 ½ cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
- ¼ cup finely chopped red onion
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake, so you’ll have delicious mini chicken tacos ready in just around 20 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Taco Shells:
Preheat your oven to 375°F (190°C). If you’re using soft tortillas instead of ready-made mini taco shells, place them folded over the bars of your oven rack or in a taco stand on a baking tray to help them keep their shape while baking.
2. Make the Chicken Filling:
In a medium bowl, mix shredded chicken with salsa or taco sauce, chili powder, cumin, garlic powder, smoked paprika (if using), salt, and pepper. Stir well until all the chicken is evenly coated with the flavorful seasoning.
3. Assemble the Tacos:
Place the mini taco shells upright on a baking sheet. Fill each shell generously with the seasoned chicken mixture. Then sprinkle shredded cheese evenly over each taco.
4. Bake and Garnish:
Bake the tacos in the oven for about 10-12 minutes until the cheese is melted and the shells turn crispy. Once done, remove from the oven and immediately sprinkle the chopped red onion and fresh cilantro on top.
5. Serve and Enjoy:
Serve your mini baked chicken tacos with lime wedges on the side. Squeezing fresh lime juice over the tacos just before eating adds a nice, bright flavor that complements the spices perfectly!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before shredding or chopping. Thaw it in the fridge overnight or use the quick thaw method by placing the chicken in a sealed bag and submerging it in cold water.
Can I Make These Mini Tacos Ahead of Time?
Absolutely! Prepare the chicken filling and assemble the tacos, then cover and refrigerate for up to 24 hours. Bake them fresh when ready to serve for the best texture and flavor.
How Should I Store Leftovers?
Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to keep the shells crisp, or microwave briefly if you don’t mind softer shells.
What Are Some Good Toppings for These Tacos?
Besides the red onion and cilantro, try adding sour cream, guacamole, sliced jalapeños, or a drizzle of hot sauce for extra flavor and variety.
