When you’re craving something quick but packed with flavor, these mini chicken tacos are the answer. With a simple combination of juicy chicken, zesty seasonings, and crispy taco shells, this recipe brings the fiesta to your kitchen in just 20 minutes.
Think of it like a whirlwind trip to the streets of Mexico, where every bite is bursting with life, yet it’s all possible from the comfort of your home. For an added burst of freshness, pair these tacos with a refreshing Greek Zucchini Salad or a drizzle of Thousand Island Dressing.
The cool crunch of the zucchini salad complements the savory chicken, creating a fusion that’s as delightful as it is unexpected. It’s like mixing two worlds—Mediterranean and Mexican—into one harmonious bite.
Why You’ll Be Hooked?
- I’ve made these tacos countless times, and they never fail to bring that feel-good comfort—whether it’s a weeknight dinner or a weekend snack.
- The 20-minute cook time is a lifesaver for busy days, yet the flavor is so vibrant, you’d think it took hours to prepare.
- Adding Thousand Island Dressing is a secret I discovered on a trip to the States, and it’s the perfect creamy tang to balance the spiciness of the chicken.
- They’re a hit with everyone—family, friends, and even picky eaters love them!
- You can swap the chicken for other proteins, making this recipe a versatile choice for any occasion.
And it tastes good!
20-Minute Mini Chicken Tacos Recipe
These Quick 20-Minute Mini Chicken Tacos are the perfect blend of crispy and cheesy goodness, ready in a flash. Packed with shredded chicken and melted cheese, they’re baked to perfection and served with your favorite toppings like sour cream, salsa, and fresh cilantro.
Equipment
- Baking sheets
- Pastry brush or (bottle for olive oil)
- Measuring spoons
- Mixing bowl
- Tongs or spatula
Ingredients
- 24 street taco corn tortillas
- 1 lb cooked shredded seasoned chicken breast
- olive oil (or cooking spray)
- 8 oz shredded colby jack cheese
Instructions
- Preheat your oven to 425°F.
- Arrange the tortillas on a baking sheet and lightly brush or spray both sides with olive oil.
- Spoon a heaping tablespoon of shredded chicken onto each tortilla, followed by a generous tablespoon of shredded cheese.
- If needed, use a second baking sheet to fit all the tortillas.
- Bake for 2 minutes, just until the cheese begins to melt.
- Remove from the oven and carefully fold each tortilla in half, pressing gently to form a taco shape.
- Return the tacos to the oven and bake for 12-15 minutes until the tortillas are crispy.
- Serve hot with sour cream, salsa, and fresh cilantro.
Notes
- Use pre-cooked or rotisserie chicken for quicker prep.
- For extra flavor, mix the chicken with taco seasoning before adding to the tortillas.
- Swap corn tortillas for flour if you prefer a softer texture.
- Add diced jalapeños or hot sauce for a spicy kick.
| Nutrition | Value |
| Calories | 101kcal |
| Carbohydrates | 7.3g |
| Fibre | 1.1g |
| Fat | 4.8g |
| Protein | 7.5g |
| Cholesterol | 23.8g |
Tips To Ease Your Job!
- Use Pre-Shredded Ingredients: Buy pre-shredded rotisserie chicken and bagged shredded cheese to save time on prep.
- Warm Tortillas First: Microwave tortillas for 15-20 seconds to make them more pliable and easier to fold without cracking.
- Line Baking Sheets: Use parchment paper or foil on your baking sheets for easy cleanup.
- Batch Cooking: Make a double batch and freeze extras. Just reheat in the oven for a quick meal later.
- Assembly Line Setup: Set up all your ingredients in an assembly line to speed up the process.
