These 20 Minute Mini Baked Chicken Tacos are a quick and tasty way to enjoy a fun dinner that feels special but doesn’t take forever to make. The mini-sized tortillas get filled with seasoned chicken, a little cheese, and maybe some salsa or avocado, then baked until everything is warmed through and melty.
I love making these because they’re perfect for busy nights when I want something satisfying but easy. Plus, the mini size makes them great for sharing or letting everyone build their own little taco just the way they like it. The baking step helps the cheese melt perfectly and makes the edges a little crispy, which is one of my favorite bits.
When I serve these, I like to have a few simple sides on hand like a fresh salad or some rice, and maybe some lime wedges to squeeze on top. They’re always a big hit with friends and family because they’re simple but flavorful, and they come together really fast—which is exactly what I need on a weeknight!
Key Ingredients & Substitutions
Ground chicken: This is the main protein and cooks quickly. If you prefer, ground turkey or lean ground beef are great swaps that work well here.
Mini corn tortillas: Their size makes these tacos fun and easy to eat. If you can’t find mini tortillas, small flour tortillas or even mini pita breads work too.
Taco seasoning: Using a store-bought packet saves time, but homemade seasoning lets you control salt and spice. Adjust spice levels to taste for milder or hotter tacos.
Cheese: Cheddar melts beautifully, but Mexican cheese blends or Monterey Jack can give a creamy melt and a different flavor twist.
Fresh toppings: Tomato, red onion, and cilantro add brightness and contrast. If you don’t like onions, try sliced green onions or omit entirely.
How Do You Keep Mini Tacos Upright While Baking?
Standing mini tortillas upright can be tricky because they tend to flop over. Here are simple tips to help:
- Use a muffin tin: Place tortillas in each cup to hold them up and keep their shape while baking.
- Arrange close together: If you use a baking sheet, pack the tacos tightly so they support each other.
- Use foil or small bowls: Shape pieces of foil into “holders” or use small oven-safe bowls flipped upside down to nestle the tortillas.
Securing the shells helps the filling stay put and creates nice crispy edges after baking. I like using a muffin tin for the easiest cleanup and best results.
Equipment You’ll Need
- Large skillet – perfect for cooking the ground chicken evenly and quickly.
- Baking sheet – holds the mini tortillas during baking and helps melt the cheese.
- Muffin tin (optional) – great for keeping the mini tacos upright while baking.
- Mixing spoon – handy for stirring the chicken and seasoning together.
- Knife and cutting board – for chopping tomatoes, onions, and cilantro easily.
Flavor Variations & Add-Ins
- Swap ground chicken for ground turkey or beef for a different protein flavor.
- Add black beans or corn to the chicken mix for extra texture and fiber.
- Try pepper jack cheese instead of cheddar for a little spicy kick.
- Top with sliced avocado or a dollop of guacamole for creaminess and richness.
How to Make 20 Minute Mini Baked Chicken Tacos
Ingredients You’ll Need:
- 1 lb (450g) ground chicken
- 1 tablespoon olive oil
- 1 packet (about 1 oz) taco seasoning (or homemade: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt and pepper to taste)
- 12 mini corn tortillas (about 4 inches diameter)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 medium tomato, finely diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Mexican crema (for drizzling)
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This delicious and easy recipe takes about 20 minutes from start to finish. You’ll spend roughly 10-12 minutes cooking the chicken and preparing the fillings, then about 8-10 minutes baking the tacos until the cheese melts and shells are crisp. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Add the ground chicken, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes, or until the chicken is fully browned and no longer pink.
2. Add Seasoning:
Stir in the taco seasoning packet and about 1/4 cup of water. Mix well and let it cook for another 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Then, remove the skillet from heat.
3. Prepare and Fill Tortillas:
Preheat your oven to 375°F (190°C). Arrange the mini corn tortillas standing on their sides on a baking sheet. Use a muffin tin if you have one to help keep the tortillas upright. Spoon the seasoned chicken evenly into each tortilla shell.
4. Add Cheese and Bake:
Sprinkle a generous amount of shredded cheddar cheese over the chicken-filled tortillas. Bake in the preheated oven for 8-10 minutes, or until the cheese melts and the taco shells are slightly crispy.
5. Garnish and Serve:
Remove the tacos from the oven. Top each taco with diced tomatoes, chopped red onion, and fresh cilantro. Drizzle sour cream or Mexican crema over the top. Serve with lime wedges on the side for a fresh squeeze before eating.
Enjoy your tasty, quick, and cheesy mini baked chicken tacos!
Can I Use Frozen Ground Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the ground chicken in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture in the skillet.
Can I Make These Mini Tacos Ahead of Time?
Absolutely! Prepare the seasoned chicken filling in advance and store it in the fridge for up to 2 days. When ready, assemble the tacos, bake, and add fresh toppings just before serving.
How Should I Store Leftovers?
Keep leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, and add fresh toppings again to keep the flavor bright.
What Can I Substitute for Mini Corn Tortillas?
If you can’t find mini corn tortillas, small flour tortillas or mini flatbreads work well too. Just keep in mind that baking times may vary slightly depending on the tortilla type and thickness.