Mini Chicken Tacos with Cheddar and Cilantro Recipe
Introduction
Mini tacos are a delightful, bite-sized twist on a classic favorite, perfect for parties or quick snacks. Packed with seasoned chicken and melted cheese in small tortillas, they deliver big flavor in every bite.
Ingredients
- 1 lb (450 g) cooked, shredded, taco-seasoned chicken breast (about 3–4 cups)
- 8 oz (225 g) shredded Colby Jack cheese
- 20–24 street taco-sized corn tortillas
- Olive oil or cooking spray
- Sour cream, for serving
- Salsa, for serving
- Fresh chopped cilantro, for garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly brush or spray both sides of the corn tortillas with olive oil or cooking spray.
- Step 2: Cut each tortilla in half to create smaller taco shells. Gently press them into a mini muffin tin to form little taco cups.
- Step 3: Bake the tortilla cups for about 8–10 minutes, until they are crisp and lightly golden.
- Step 4: Remove the cups from the oven, then fill each with a spoonful of the shredded taco-seasoned chicken.
- Step 5: Sprinkle shredded Colby Jack cheese over the chicken in each cup.
- Step 6: Return the filled cups to the oven and bake another 5 minutes, or until the cheese is melted and bubbly.
- Step 7: Remove from the oven and let cool slightly before serving. Garnish with fresh chopped cilantro and serve with sour cream and salsa on the side.
Tips & Variations
- For added crunch, sprinkle crushed tortilla chips over the cheese before the final bake.
- Swap chicken for seasoned ground beef or black beans to suit your preferences.
- Use small flour tortillas if corn tortillas are not available, though corn gives a more authentic texture.
- Add diced jalapeños or hot sauce for a spicy kick.
Storage
Store leftover mini tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to keep the shells crisp. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare mini tacos ahead of time?
Yes, you can assemble the tacos up to the point of adding cheese and baking. Store them covered in the fridge and bake just before serving.
What can I use if I don’t have a mini muffin tin?
You can shape the tortilla halves gently over small ramekins or the back of a muffin tin cup, then bake carefully to hold their shape.
PrintMini Chicken Tacos with Cheddar and Cilantro Recipe
These Mini Tacos are a vibrant and delicious appetizer or snack, featuring tender shredded chicken seasoned with classic taco spices, melted Colby Jack cheese, and served on small corn tortillas. Perfect for parties, game days, or a fun family meal, these bite-sized tacos are easy to prepare either on the stovetop or in a pan with a little olive oil for a crisp finish. Garnished with fresh cilantro, sour cream, and salsa, they deliver a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20–24 mini tacos 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken Mixture
- 1 lb (450 g) cooked, shredded, taco-seasoned chicken breast (about 3–4 cups)
- 8 oz (225 g) shredded Colby Jack cheese
Tortillas
- 20–24 street taco-sized corn tortillas
- Olive oil or cooking spray (for cooking)
Garnishes
- Sour cream (to taste)
- Salsa (to taste)
- Fresh chopped cilantro (for garnish)
Instructions
- Prepare the Chicken: Ensure your chicken breast is cooked and shredded, then toss it with your preferred taco seasoning until well-coated and flavorful.
- Warm the Tortillas: Lightly brush or spray the corn tortillas with olive oil on both sides. Heat a skillet over medium heat and warm each tortilla for about 30 seconds to make them pliable and slightly toasted.
- Assemble the Mini Tacos: Place a small handful of the taco-seasoned shredded chicken onto the center of each tortilla, then sprinkle a generous amount of shredded Colby Jack cheese on top.
- Cook the Tacos: Fold the tortillas over the filling and place them seam-side down on the heated skillet. Cook for 2–3 minutes per side until the tortillas are crispy and the cheese has melted.
- Serve with Garnishes: Remove the mini tacos from the skillet and garnish with fresh chopped cilantro. Serve alongside sour cream and salsa for dipping or drizzling.
Notes
- You can use leftover rotisserie chicken seasoned with taco spices as a shortcut.
- For extra crispy tacos, cook on medium heat and press the tacos gently with a spatula.
- Feel free to add diced onions, jalapeños, or avocado slices inside your mini tacos.
- Use cooking spray for a lighter option instead of olive oil.
- These mini tacos are best served immediately while warm and crispy.
Keywords: mini tacos, shredded chicken tacos, street tacos, Mexican appetizer, easy taco recipe, bite-sized tacos, party food
