Description
These 20-minute mini baked chicken tacos are a quick and flavorful meal perfect for weeknights or casual gatherings. They feature tender seasoned chicken in crispy mini taco shells, topped with melted cheese and your favorite fresh ingredients.
Ingredients
Scale
- 1 lb ground chicken
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 12 mini taco shells
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ½ cup diced onions (optional)
- ¼ cup sour cream (for serving)
- Fresh cilantro for garnish (optional)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, about 5-7 minutes.
- Stir in taco seasoning and about 2 tablespoons of water to keep the chicken moist. Cook for 1-2 minutes until the seasoning is well mixed.
- Arrange the mini taco shells on a baking sheet.
- Evenly distribute the seasoned chicken into the mini taco shells.
- Sprinkle shredded cheese on top of each filled taco shell.
- Bake for 8-10 minutes, or until the cheese is melted and shells are crispy.
- Remove from oven and let cool slightly. Top with diced tomatoes, shredded lettuce, and diced onions.
- Serve warm with sour cream and lime wedges.
Notes
- Use fresh ingredients for enhanced flavor.
- Adjust taco seasoning to your taste. Add cayenne pepper for a spicy kick.
- Prep chicken and toppings in advance for quicker assembly.
- Experiment with different cheeses like pepper jack or mozzarella.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 tacos
- Calories: 340 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 24g
- Cholesterol: N/A