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Mini Baked Chicken Tacos

These Mini Baked Chicken Tacos are easy to make, packed with seasoned chicken and cheese, and baked until golden and crispy, making them perfect for parties or family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 tacos
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Seasoned Chicken Filling
  • 2 cups shredded cooked chicken Rotisserie chicken works well.
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional) Adjust to heat preference.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chicken broth or water To keep the filling moist.
For the Taco Build
  • 24 small tortillas flour or corn (10–12cm / 4–5 inches) Use small size for mini tacos.
  • 2 cups shredded Mexican cheese blend Or a mix of Monterey Jack and cheddar.
  • 2 tablespoons neutral oil or cooking spray For brushing the taco shells.
For the Toppings
  • 1 cup shredded lettuce Iceberg or romaine.
  • 1 cup cherry tomatoes Halved or diced.
  • 1/2 cup sour cream
  • 1/2 cup guacamole Or 2 ripe avocados, sliced.
  • 1/2 cup salsa Or pico de gallo.
  • 1 jalapeño thinly sliced (optional)
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving
  • Hot sauce of your choice For serving at the table.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) and grease two standard 9×13-inch (23x33cm) baking dishes with a thin coat of oil or cooking spray.
  2. Prepare all toppings in individual bowls to serve immediately after baking.
Season and Warm the Chicken Filling
  1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Stir in shredded chicken and coat well.
  4. Add cumin, chili powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper, mixing until evenly combined.
  5. Add lime juice and chicken broth or water, then cook for 2-3 minutes until aromatic.
  6. Taste the filling and adjust seasoning if mild.
Warm the Tortillas
  1. Wrap all tortillas in damp paper towels and microwave for 45-60 seconds, or warm individually in a skillet until pliable.
Assemble the Tacos
  1. Lightly brush one side of each tortilla with oil.
  2. Flip tortillas so oiled side is down. Place a heaped tablespoon of the chicken filling in the center and top with cheese.
  3. Fold each tortilla in half, and stand them upright in the prepared baking tray, packing tightly.
Bake the Tacos
  1. Bake for 15-20 minutes until golden and crispy. Check at 15 minutes.
  2. Rotate trays halfway through if necessary.
Top and Serve
  1. Transfer tacos to a serving board or keep in tray, and top with preferred toppings.

Notes

Serve best immediately after baking. If keeping warm, use a wire rack in a low oven. Taco variations can include different sauces and fillings.