Mini 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
Scale
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
