What size tortillas work best for Mini Tacos?

Street taco corn tortillas are the classic choice, but regular-size corn tortillas also work well in this recipe.

How long do you bake mini chicken tacos?

Bake them at 425°F for 2 minutes until the cheese melts, then fold and bake for another 12–15 minutes until the tortillas are crispy.

Can I make these mini tacos in an air fryer?

Yes. Set the air fryer to 400°F and cook the filled tortillas for 2 minutes, fold them in half, then cook for another 5–8 minutes, flipping halfway.

Can I use rotisserie chicken in this recipe?

Absolutely. Toss shredded rotisserie chicken with about 1/2 cup salsa and 2 tablespoons of chicken taco seasoning before filling the tortillas.

What size tortillas work best for Mini Tacos?

Street taco corn tortillas are the classic choice, but regular-size corn tortillas also work well in this recipe.

How long do you bake mini chicken tacos?

Bake them at 425°F for 2 minutes until the cheese melts, then fold and bake for another 12–15 minutes until the tortillas are crispy.

Can I make these mini tacos in an air fryer?

Yes. Set the air fryer to 400°F and cook the filled tortillas for 2 minutes, fold them in half, then cook for another 5–8 minutes, flipping halfway.

Can I use rotisserie chicken in this recipe?

Absolutely. Toss shredded rotisserie chicken with about 1/2 cup salsa and 2 tablespoons of chicken taco seasoning before filling the tortillas.

Mini Tacos | 20-Minute Crispy Baked Chicken Tacos

Name: Mini Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 20, 20-24 tacos
Cuisine: Mexican
Ingredients: 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast *see notes for cooking options*); 8 oz. shredded colby jack cheese; 20-24 street taco corn tortillas; olive oil or cooking spray; sour cream; salsa; fresh chopped cilantro

Mini Tacos

Print Recipe

Mini Tacos made with street taco corn tortillas, taco-seasoned chicken, and melty Colby Jack cheese, baked until crispy. Ready in about 20 minutes, they’re ideal for weeknight dinners or feeding a crowd.

Author: Chef Emy
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 20, 20-24 tacos 1x
Method: Main Dish
Cuisine: Mexican

Ingredients

Scale

1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast *see notes for cooking options*)
8 oz. shredded colby jack cheese
20–24 street taco corn tortillas
olive oil or cooking spray
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!

Nutrition

Calories: 101 calories
Sugar: 0.5 g
Fat: 4.8 g
Carbohydrates: 7.3 g
Protein: 7.5 g

Find it online: https://recipency.com/20-minute-mini-tacos/