Why You’ll Love This Recipe

20 Minute Mini Baked Chicken Tacos are the perfect solution for a fast, flavorful meal. With crispy taco shells, seasoned shredded chicken, melty cheese, and your favorite toppings, these bite-sized tacos are great for family dinners, parties, or busy weeknights. They’re kid-friendly, endlessly customizable, and ready in just 20 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mini taco shells
cooked shredded chicken
taco seasoning
shredded cheddar or Mexican blend cheese
olive oil or cooking spray
optional toppings: sour cream, salsa, diced tomatoes, jalapeños, lettuce, cilantro, avocado

directions

Preheat your oven to 400°F (200°C) and lightly grease a muffin tin or baking dish.

In a bowl, mix the shredded chicken with taco seasoning until well coated.

Spoon the seasoned chicken into the mini taco shells and top with shredded cheese.

Place the filled tacos into the muffin tin or snugly in a baking dish to help them stay upright.

Lightly spray the tops with olive oil or cooking spray to help them crisp up.

Bake for 10-12 minutes, or until the cheese is melted and the shells are golden and crispy.

Remove from the oven and immediately add your favorite toppings.

Serve warm and enjoy.

Servings and timing

This recipe yields approximately 12 mini tacos.
Preparation time: 5 minutes
Baking time: 10-12 minutes
Total time: 15-20 minutes

Variations

Use ground beef or turkey instead of chicken for a different protein.
Add black beans or corn for extra texture and nutrition.
Use soft mini tortillas and fold them in muffin tins to make mini baked taco cups.
Sprinkle with hot sauce or chipotle mayo for extra heat.
Try a layer of refried beans under the chicken for added flavor.

storage/reheating

Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 5-7 minutes to retain crispiness.
Avoid microwaving, as it may make the shells soggy.
Freeze unbaked, assembled tacos for up to 2 months; bake directly from frozen, adding 5 minutes to the bake time.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is perfect and saves even more time.

What if I don’t have mini taco shells?

You can cut regular tortillas into smaller circles and bake them in muffin tins to shape them.

Are these tacos spicy?

They’re mild unless you add spicy toppings or extra seasoning.

Can I make them ahead of time?

You can assemble the tacos a few hours in advance and bake them just before serving.

Can I make them vegetarian?

Absolutely—substitute the chicken with seasoned black beans, tofu, or veggie crumbles.

How do I keep the tacos upright while baking?

Using a muffin tin or packing them tightly in a baking dish helps keep them upright.

Can I double the recipe?

Yes, just use a larger baking dish or multiple muffin tins.

Do these work for meal prep?

Yes—store them separately from toppings and reheat before eating.

What cheese is best?

A Mexican blend melts beautifully, but cheddar, Monterey Jack, or pepper jack also work well.

Are they gluten-free?

Use gluten-free taco shells to make this recipe gluten-free.

Conclusion

20 Minute Mini Baked Chicken Tacos are a quick, satisfying meal with tons of flavor packed into every bite. Ideal for weeknights, gatherings, or snacking, they’re a delicious way to enjoy tacos with minimal effort and maximum taste.