These 20 Minute Mini Baked Chicken Tacos are a quick and tasty option when you want something fun and flavorful without spending a lot of time in the kitchen. With juicy chicken, melted cheese, and just the right amount of seasoning tucked inside crisp mini taco shells, they’re perfect for a fast dinner or a casual snack. The mini size makes them easy to handle and super cute to serve!
I love making these for busy weeknights because they come together so fast, and everyone can grab as many as they want. A little tip: I like to add some fresh toppings like chopped cilantro, a squeeze of lime, or a dollop of sour cream to give them a bright, fresh finish. Plus, baking them just helps the cheese get perfectly gooey and the edges crisp up just right.
These mini baked tacos always bring a smile at our table. They’re great for feeding a small crowd or just satisfying that taco craving whenever it hits. I often pair them with a simple side salad or some beans to round out the meal, and they never last long—so make sure you have seconds ready!
Key Ingredients & Substitutions
Cooked chicken: I like using rotisserie chicken because it saves time and adds great flavor. You can swap it for cooked turkey or even plant-based shredded chicken for a vegetarian twist.
Mini corn taco shells: These give the perfect crunch and size. If you can’t find mini shells, small flour tortillas folded and baked work well, too.
Mexican blend cheese: This mix melts beautifully and offers a nice balance. Monterey Jack or cheddar alone can be used if that’s what’s available.
Queso fresco or cotija: These cheeses add a salty, crumbly finish, but feel free to omit or replace with feta for a similar effect.
How Do You Keep Mini Taco Shells From Tipping Over While Baking?
Tiny taco shells tend to fall flat during baking, but here’s how to keep them upright:
- Use a taco rack if you have one—it holds shells steady so they don’t tip.
- If you don’t have a rack, nestle the shells tightly together on the baking sheet. Their sides will support each other.
- You can also create little wedges with crumpled foil to prop up the shells individually.
- This keeps the filling inside and ensures even cheese melting for that perfect mini taco.
Equipment You’ll Need
- Baking sheet – perfect for holding the mini taco shells upright and baking them evenly.
- Medium skillet – great for warming and seasoning the shredded chicken quickly.
- Spatula or wooden spoon – helps you stir the chicken and spices without scratching your pan.
- Mixing bowl – handy for tossing together toppings or mixing ingredients if needed.
- Measuring spoons – to measure out the spices accurately for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a classic taco change that’s just as tasty.
- Add black beans or corn to the filling for extra texture and a boost of fiber.
- Use pepper jack cheese for a little kick or mild cheddar if you prefer a gentler cheese flavor.
- Mix in diced jalapeños or a dash of hot sauce for heat when you want your tacos spicy.
20 Minute Mini Baked Chicken Tacos
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 10-12 mini corn taco shells
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco or cotija cheese (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This entire recipe comes together in about 20 minutes—just 10 minutes to prep and cook the chicken filling, and another 7-10 minutes to bake the mini tacos until the cheese melts and shells crisp up deliciously.
Step-by-Step Instructions:
1. Prep and Cook the Chicken Filling:
Preheat your oven to 375°F (190°C). Heat olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 2-3 minutes. Stir in the shredded chicken and sprinkle the garlic powder, chili powder, cumin, paprika, salt, and pepper. Mix well and cook for 3-4 minutes more until everything is warmed through and deliciously spiced.
2. Assemble the Mini Tacos:
Arrange the mini taco shells upright on a baking sheet, either close together or using a taco rack to keep them steady. Spoon the chicken mixture evenly into each shell, then sprinkle a generous amount of shredded Mexican blend cheese on top.
3. Bake and Garnish:
Place the tacos in the preheated oven, baking for 7-10 minutes until the cheese melts and the shells turn crispy. Once done, take them out and add fresh toppings: diced tomatoes, chopped onion, cilantro, and if you like, a sprinkle of crumbled queso fresco. Serve with lime wedges for squeezing over, adding a bright, zesty finish to every bite.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and using it. Thaw overnight in the fridge or use the microwave’s defrost setting for a quicker option.
How Do I Keep Mini Taco Shells Upright While Baking?
Use a taco rack if you have one, or nestle the shells tightly together on the baking sheet so they support each other. You can also prop them up with small foil wedges to prevent tipping.
Can I Make These Tacos Ahead of Time?
You can prepare the seasoned chicken filling ahead and refrigerate for up to 2 days. Assemble and bake the tacos fresh to keep the shells crisp and the cheese melty.
What Are Good Side Dishes to Serve with These Mini Tacos?
Try a simple side salad, black beans, or Mexican rice to round out your meal perfectly!
