Description
These Mini Tacos are a delicious and easy-to-make snack or meal. Crispy corn tortillas filled with seasoned shredded chicken and melted cheese, these mini tacos are perfect for any occasion.
Ingredients
Units
Scale
For the Chicken:
- 1 lb. cooked shredded seasoned chicken breast
For the Tacos:
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- olive oil or cooking spray
Serve with:
- sour cream
- salsa
- fresh chopped cilantro
Instructions
- Preheat the Oven: Heat oven to 425 degrees.
- Prepare Tortillas: Place tortillas on a baking sheet. Brush or spray both sides with olive oil.
- Fill and Bake: Add a heaping tablespoon of the shredded chicken mixture and cheese to each tortilla. Bake for 2 minutes until cheese melts.
- Shape Tacos: Remove from the oven and fold each tortilla in half, pressing gently to form a taco shape.
- Final Bake: Bake for another 12-15 minutes until tortillas are crispy.
- Serve: Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
- You can use store-bought rotisserie chicken for convenience.
- Feel free to customize the toppings with your favorite ingredients.
Nutrition
- Serving Size: 1 mini taco
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
