Description
These mini tacos are a delightful twist on classic tacos, featuring seasoned shredded chicken and melted cheese stuffed inside crispy corn tortillas. Perfect for a quick and tasty snack or meal!
Ingredients
Units
Scale
For the Chicken:
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast)
For the Tacos:
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- olive oil or cooking spray
- Serve with: sour cream, salsa, fresh chopped cilantro
Instructions
- Heat oven to 425 degrees. Place tortillas on a baking sheet.
- Brush or spray both sides with olive oil.
- Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
- Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
- For the shredded chicken, you can use crock-pot shredded chicken breast, instant pot shredded chicken, or shredded rotisserie chicken with salsa and chicken taco seasoning.
- This recipe can also be made with regular-size corn tortillas.
- Tacos are done when crispy outside and the filling is warmed through.
Nutrition
- Serving Size: 1 mini taco
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
