Description
Mini tacos are the perfect blend of flavor and fun, making them an ideal choice for gatherings or a quick weeknight meal. These bite-sized delights feature seasoned chicken and gooey melted cheese, all encased in crispy corn tortillas.
Ingredients
Scale
- 1 lb. cooked shredded seasoned chicken breast
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat your oven to 425°F.
- Arrange the corn tortillas on a baking sheet in a single layer.
- Brush or spray both sides of each tortilla with olive oil.
- Add a heaping tablespoon of shredded chicken and top with cheese on each tortilla.
- Bake for about 2 minutes until the cheese melts, then fold each tortilla in half.
- Return to the oven and bake for an additional 12-15 minutes until crispy.
- Serve hot with sour cream, salsa, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mini taco (40g)
- Calories: 105
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg