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In today’s fast-paced world, the demand for quick and easy meal solutions is more prominent than ever. Busy schedules and the need for convenience often drive home cooks to seek recipes that not only save time but also deliver on flavor. Among the myriad of options available, Mini Baked Chicken Tacos have emerged as a delightful favorite, perfectly blending convenience with taste. These bite-sized tacos bring all the zest and satisfaction of traditional tacos but in a mini format that is ideal for any occasion.

20 Minute Mini Baked Chicken Tacos

Craving a quick and tasty meal? Try these 20 Minute Mini Baked Chicken Tacos! With ground chicken seasoned to perfection and topped with cheddar cheese, diced tomatoes, and fresh lettuce, these bite-sized delights are perfect for any occasion. Just fill corn tortillas in a muffin tin, bake until crispy, and you’re ready to serve. Easy to make and even easier to enjoy, this recipe is a must-try for taco lovers!
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Ingredients
  

1 lb (450g) ground chicken

1 packet (1 oz) taco seasoning

1 cup (240ml) chicken broth

12 small corn tortillas (about 6 inches)

1 cup (100g) shredded cheddar cheese

1 cup (150g) diced tomatoes (fresh or canned)

1 cup (50g) shredded lettuce

1/2 cup (120ml) sour cream

1/4 cup (10g) chopped fresh cilantro (optional)

Olive oil spray (for greasing)

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Cook the Chicken:

        In a large skillet over medium heat, add the ground chicken. Cook for about 5 minutes, breaking it apart with a spatula until browned and cooked through.

          Add Flavors:

            Sprinkle the taco seasoning over the chicken, and pour in the chicken broth. Stir to combine and let it simmer for about 2-3 minutes until the mixture is slightly thickened. Remove from heat.

              Prepare Tortillas:

                Spray a muffin tin with olive oil spray. Take a small corn tortilla and gently press it into each muffin tin cup to form a taco shell. Repeat with all tortillas.

                  Assemble Tacos:

                    Spoon the ground chicken mixture generously into each tortilla shell. Top with shredded cheddar cheese.

                      Bake:

                        Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.

                          Garnish:

                            Once out of the oven, carefully remove the mini tacos from the muffin tin. Top each with diced tomatoes, shredded lettuce, a dollop of sour cream, and a sprinkle of cilantro if desired.

                              Serve:

                                Serve immediately while warm and enjoy your delicious mini baked chicken tacos!

                                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (3 mini tacos each)