When you need a crowd-pleasing appetizer that’s easy to make and packed with flavor, Mini Baked Chicken Tacos are the way to go. These bite-sized tacos are crispy, cheesy, and filled with tender shredded chicken—making them the perfect snack for game day, parties, or a fun family dinner. Plus, they come together quickly with just a few simple ingredients.

Baking the tacos instead of frying them keeps things lighter and mess-free, while still delivering that satisfying crunch. Serve them with your favorite dips, and watch them disappear faster than you can make them!

Helpful Tips

Prevent Soggy Tacos – To keep your tacos crisp, avoid overfilling them with chicken, and don’t add too much salsa inside. If using corn tortillas, warm them slightly before assembling so they don’t crack.
Use the Right Cheese for a Gooey Melt – A mix of cheddar and Monterey Jack gives the best balance of flavor and meltiness. If you like a little spice, try pepper jack for an extra kick.
Make Them Ahead for Easy Hosting – Assemble the tacos ahead of time and store them in the fridge until you’re ready to bake. You can even freeze them—just bake straight from frozen, adding a couple of extra minutes to the cooking time.

Mini Baked Chicken Tacos

These Mini Baked Chicken Tacos are everything you want in an appetizer—crunchy, cheesy, and packed with flavor.

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer

Cuisine Mexican

Servings tacos

Calories 186 kcal

Ingredients

18 street taco corn tortillas
1 pound shredded chicken
1 packet taco seasoning
1 cup Mexican cheese blend shredded
¼ cup vegetable oil
1 jalapeno sliced
1 large tomato chopped
½ cup sour cream in a squeeze bottle, preferably

Instructions

Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
Heat chicken in a skillet over medium heat. Add the seasoning and water, per the package instructions, and stir. Cook for another minute.
Brush the top of each tortilla with oil. Place oil side down on prepared baking sheet.
Add a tablespoon of meat and a pinch of cheese to the tortilla.
Bake just until cheese starts to melt, about 1 minute.
Fold tortillas in half with a spatula and press flat.
Bake for 10 minutes or until golden brown, flipping halfway through.

Nutrition

Calories: 186kcalCarbohydrates: 13gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 37mgSodium: 270mgPotassium: 140mgFiber: 2gSugar: 1gVitamin A: 331IUVitamin C: 2mgCalcium: 126mgIron: 1mg

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