Mini Tacos: 7 Irresistible Ways to Enjoy Tiny Tacos
Flavorful Mini Tacos packed with seasoned chicken, melted cheese, and crispy corn tortillas, perfect for gatherings or busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 LB. cooked shredded seasoned chicken breast
- 8 OZ. shredded Colby Jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place the corn tortillas on the baking sheet with space between them.
- Brush or spray both sides of the tortillas with olive oil or cooking spray.
- Add a heaping tablespoon of shredded chicken to each tortilla, followed by a tablespoon of shredded cheese.
- Bake for 2 minutes or until cheese melts.
- Remove from the oven and carefully fold each tortilla in half.
- Bake for another 12-15 minutes until crispy.
- Serve hot with sour cream, salsa, and fresh cilantro.
Notes
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Find it online: https://bakerslider.com/mini-tacos/