Description
These Mini Tacos are perfect for any gathering or a fun family meal. Crispy on the outside, cheesy and flavorful on the inside, these mini tacos are sure to be a hit!
Ingredients
Units
Scale
For the Tacos:
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast)
- 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 or instant pot shredded chicken. Alternatively, shredded rotisserie chicken with salsa and chicken taco seasoning works well too.
- 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: 95
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 4.8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 7.6g
- Fiber: 0.6g
- Protein: 6.5g
- Cholesterol: 24mg
