These mini baked chicken tacos are the ultimate crowd-pleasing dish—perfect for a weeknight dinner or as a party appetizer. Made with just a few simple ingredients, they come together in just 20 minutes! Street taco corn tortillas are loaded with taco-seasoned shredded chicken and melty cheese, then baked until perfectly crispy. Everyone will love these handheld bites!
🛒 Ingredients & Substitutions
- Shredded Seasoned Chicken Breast
Use your favorite shredded chicken—my go-to is a 3-ingredient crockpot chicken made with salsa and taco seasoning. Rotisserie chicken works too; just add ½ cup salsa and 2 tablespoons taco seasoning for flavor. You can also swap in ground beef, shrimp, or fish for variety! - Colby Jack Cheese
A great melty cheese that pairs perfectly with seasoned chicken. Cheddar, Mexican blend, or any melty cheese will work too. - Street Taco Corn Tortillas
These small corn tortillas crisp up beautifully in the oven. You can use regular-size corn tortillas or street-size flour tortillas if needed—just note flour tortillas won’t crisp quite as much. - Olive Oil Cooking Spray
Spraying or brushing the tortillas lightly helps them bake up nice and crispy. Optional, but recommended.
👩🍳 How to Make Mini Chicken Tacos
- Preheat oven to 425°F (218°C).
- Spray or brush tortillas on both sides with olive oil and place them on a baking sheet.
- Add filling: Spoon about 1 heaping tablespoon of shredded chicken onto each tortilla, then top with 1 heaping tablespoon of cheese.
- Bake for 2 minutes, just until the cheese begins to melt.
- Fold the tortillas gently in half, pressing to form taco shapes.
- Return to oven and bake for another 12–15 minutes, until tortillas are golden and crisp.
- Serve with your favorite toppings—like sour cream, salsa, and fresh cilantro!
Yield: 20–24 mini tacos
Prep Time: 5 minutes | Cook Time: 15 minutes | Total: 20 minutes
🔁 Variations & Add-ins
Customize your tacos with these tasty additions:
- Diced red onion or red bell pepper
- Green chiles or jalapeños
- Black beans or corn
- Refried beans
- Squeeze of lime juice
- Diced tomatoes or avocado
- Chopped green onions
🍽️ Serving Suggestions
Pair these crispy tacos with:
- Creamy avocado dip
- Homemade salsa or pico de gallo
- Cilantro lime rice
- Southwest salad
- Taco soup or black bean soup
- Queso dip or street corn dip
- Tater tot nachos for a fun twist
They also make the perfect game day or party appetizer—especially when served with dips!
🥶 Make Ahead, Freeze & Reheat
- Make Ahead: Prep the chicken and cheese mixture in advance. Store separately and assemble when ready to bake.
- Storage: Keep leftovers in an airtight container in the fridge.
- Freezing: Freeze tacos (cooked or uncooked). If uncooked, preheat the tortillas before assembling so they fold easily. Wrap tightly and freeze for up to 3 months. Thaw before baking.
- Reheating: Reheat in a 350°F oven or air fryer for 5–7 minutes until warm and crispy.
🔥 Air Fryer Instructions
Want to skip the oven? The air fryer is a quick and easy option—perfect for small batches!
- Set air fryer to 400°F.
- Prepare tacos as above and place in a single layer.
- Cook for 2 minutes, then fold and cook 5–8 minutes more, flipping halfway for even crispiness.
🔥 Stovetop Instructions
Cooking for one or two? Use a skillet!
- Heat a skillet over medium heat with a bit of oil.
- Fill and fold each tortilla as above.
- Cook 3–4 minutes per side until golden and crispy.
❓FAQ
Can I use taco seasoning on chicken?
Yes! Taco seasoning adds perfect flavor to chicken. Combine with salsa in a slow cooker or Instant Pot for easy, juicy shredded chicken.
How do you get taco seasoning to stick to chicken?
The moisture in the chicken (especially with salsa) helps seasoning stick without extra steps. No need for oil or binding agents.
Can I make these tacos with other proteins?
Absolutely. Ground beef, turkey, shrimp, or even tofu all work great with this method!
⭐ Why You’ll Love These
- Quick & Easy: Just 20 minutes from start to finish.
- Customizable: Mix in your favorite toppings or fillings.
- Perfect for Parties: Mini size = ideal finger food!
- Kid-Friendly: Handheld, cheesy, and delicious—what’s not to love?
🧾 Recipe Card
Mini Baked Chicken Tacos
Prep: 5 mins | Cook: 15 mins | Total: 20 mins
Yields: 20–24 tacos
Category: Main Dish | Cuisine: Mexican
Method: Baked
Ingredients:
- 1 lb. cooked shredded seasoned chicken (3–4 cups)
- 8 oz. shredded Colby Jack cheese
- 20–24 street taco corn tortillas
- Olive oil spray or brush
- Optional toppings: sour cream, salsa, cilantro
Instructions:
- Preheat oven to 425°F.
- Place tortillas on a baking sheet and brush or spray both sides with olive oil.
- Add chicken and cheese to each tortilla.
- Bake for 2 minutes or until cheese begins to melt.
- Carefully fold each tortilla in half.
- Bake for another 12–15 minutes until crispy.
- Serve hot with toppings!
📝 Notes
- For the best chicken, use crockpot or Instant Pot shredded chicken with salsa and taco seasoning.
- Street taco tortillas work best for crispiness and portion size.
- To freeze, assemble tacos and wrap tightly. Reheat from thawed for best texture.