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A serving plate featuring baked chicken tacos filled with shredded chicken, topped with dollops of sour cream and small pieces of diced tomato.
Print Recipe

Easy Mini Baked Chicken Tacos Appetizer

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 20 servings

Ingredients

Tacos:

  • Tacos:
  • 1 lb cooked shredded seasoned chicken breast (for my BBQ shredded recipe, see: https://urbanmamaz.com/the-best-bbq-shredded-chicken-recipe/)
  • 20 street taco-size corn tortillas (about 4–5 inches)
  • 4 oz of mozzarella cheese + (4 oz) mixed with cheddar cheese (OR 8 oz shredded Colby Jack cheese)
  • 2 tablespoons olive oil or cooking spray

Optional seasoning if your chicken is plain (do not use if already well-seasoned):

  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lime juice

Serve with:

  • Sour cream (about 1/2 cup)
  • Guacamole (about 1 cup)
  • Fresh chopped cilantro (about 1/4 cup), plus more to garnish
  • Quick fresh salsa (use your favorite, or make this simple version):
  • 1 cup diced tomatoes
  • 2 tablespoons finely diced red onion
  • 1 small garlic clove, finely minced
  • Pinch of salt and a squeeze of lime juice (optional, to taste)

Instructions

  • Preheat the oven to 425°F. Line 1–2 baking sheets with parchment paper.
  • If your chicken is not already seasoned, toss the 1 lb shredded chicken with the optional seasoning: chili powder, cumin, garlic powder, salt, and lime juice. Otherwise, proceed with your pre-seasoned chicken. (Method reference for shredding chicken: https://urbanmamaz.com/the-best-bbq-shredded-chicken-recipe/.)
  • Make the quick salsa (if using): In a small bowl, combine diced tomatoes, red onion, and minced garlic. Season with a pinch of salt and a little lime juice if desired. Set aside.
  • Arrange tortillas in a single layer on the prepared baking sheet. Brush or spray both sides lightly with olive oil.
    Mini chicken tacos before baking
  • Add a heaping tablespoon of shredded chicken onto one half of each tortilla. Top the chicken with a heaping tablespoon of shredded cheese.
  • Bake for 2 minutes until the cheese starts to melt and the tortillas soften. Fold each tortilla in half over the filling, gently press so they keep the shape, then bake for another 12–15 minutes, rotating the pan halfway through, until crisp and golden.
  • Transfer tacos to a platter. Spoon some of the diced tomatoes from the salsa and chopped cilantro over the top and serve with sour cream, guacamole, and the remaining salsa on the side. Enjoy!