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- 1 pound ground chicken - 12 small corn tortillas - 1 cup shredded cheddar cheese - 1 cup shredded lettuce - 1 cup diced tomatoes - ½ cup sour cream The main ingredients for mini baked chicken tacos are simple yet flavorful. The ground chicken serves as the base, and I love its versatility. You can season it to your taste. Corn tortillas are perfect for these mini tacos. They hold the filling well and add a nice crunch. The cheese melts beautifully, adding richness. Fresh lettuce and diced tomatoes provide a crisp contrast to the hearty filling. - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste For seasoning, I use olive oil to sauté the onion and garlic. This step builds a strong flavor in the chicken. Ground cumin and chili powder give the filling its warmth. I add salt and pepper to balance the taste. These spices make the chicken delicious and fragrant. You can adjust them based on your own preferences. - Fresh cilantro for garnish I like to finish the tacos with fresh cilantro. It adds a burst of color and flavor. You can also use sour cream for creaminess. Adding some extra vegetables, like avocado or bell peppers, can make them even better. These garnishes enhance the look and taste of your mini tacos. Enjoying them fresh adds to the fun! {{ingredient_image_1}} 1. Sautéing onions and garlic Start by heating olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes. This step builds a flavorful base for your chicken. 2. Cooking ground chicken with spices Next, add one pound of ground chicken to the skillet. Use a spatula to break it apart. Cook until the chicken is browned and no longer pink, which takes about 5-7 minutes. Stir in one teaspoon of ground cumin, one teaspoon of chili powder, salt, and pepper to taste. Mix well to blend the spices into the chicken evenly. Remove from heat and let it cool slightly. 1. Softening tortillas While the chicken cools, wrap twelve small corn tortillas in a damp paper towel. Microwave them for about 30 seconds. This softens the tortillas, making them easier to shape. 2. Forming tortilla cups Lightly grease a muffin tin to prevent sticking. Take one softened tortilla and place it in a muffin cup. Gently press it down to form a taco shell shape. Repeat this for the remaining tortillas. 1. Filling tortilla cups Spoon the chicken mixture into each tortilla cup. Fill them generously, making sure each cup has enough chicken. Next, sprinkle shredded cheddar cheese on top of the chicken in each cup. 2. Baking until crispy and golden Preheat your oven to 375°F (190°C). Place the muffin tin in the oven and bake for about 15-20 minutes. Keep an eye on them until the tortillas are crispy and the cheese is melted and bubbly. Once done, remove them from the oven and let them cool for a few minutes. Carefully lift the taco cups out from the muffin tin. To enhance the flavor, always season the chicken while cooking. Use ground cumin and chili powder for a tasty kick. Fresh herbs like cilantro can add a burst of freshness at the end. To avoid dryness, do not overcook the chicken. Cook it just until it turns brown and is no longer pink. This keeps the filling juicy and tender. Forming taco cups can be tricky, but it’s easy once you know how. Use a greased muffin tin to hold the tortillas in shape. Don't forget to warm the tortillas in a damp paper towel. This makes them soft and easy to mold. To ensure crispy tortillas, bake them at 375°F for 15-20 minutes. Check to see they are golden and crunchy. For the best side dishes, think fresh and colorful. Serve with a simple salad or some guacamole for a nice contrast. You can get creative with serving. Try adding a spicy salsa or a zesty lime wedge to each plate. This adds fun and flavor for your guests. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your tacos significantly. Opt for ripe tomatoes and fresh cilantro for the best taste. Customize the Spices: Feel free to adjust the spice levels by adding more chili powder or even a few jalapeños for a kick. Tailor it to your heat preference! Make Ahead: You can prepare the chicken mixture in advance and store it in the fridge. Just assemble and bake the taco cups when you're ready to serve. Experiment with Fillings: Experiment with different proteins like beef or turkey, or make it vegetarian by using black beans or lentils for a delicious twist. {{image_2}} You can easily swap the ground chicken for other proteins. Ground turkey works great and has a similar taste. If you want beef, try using lean ground beef. Both options give your tacos a different flair. For a vegetarian twist, consider using black beans or lentils. These options are hearty and full of flavor. You can also add chopped veggies like bell peppers or zucchini. They add crunch and nutrition. Changing the spices can give your tacos a fresh taste. For a zestier option, use taco seasoning instead of cumin and chili powder. You can also try smoked paprika for a smoky flavor. Experiment with different spice blends to find what you love. Toppings can change everything! Instead of just cheese, add sliced jalapeños for heat. Avocado or guacamole adds creaminess. You can also mix in corn or black olives for extra texture. If you need gluten-free options, use corn tortillas. They are naturally gluten-free and perfect for this recipe. Check labels to ensure your tortillas meet gluten-free standards. For a low-carb alternative, use lettuce wraps instead of tortillas. This swap cuts carbs while still giving you that taco feel. You can also use cauliflower tortillas, which are tasty and healthy. To keep your mini baked chicken tacos fresh, store them properly. You can keep them in the fridge or freezer. - Refrigerator Tips: Place tacos in an airtight container. They last about 3 days. - Freezer Tips: Wrap tacos in plastic wrap, then foil. They can last up to 2 months. For best results, use glass or plastic containers with tight lids. They help keep the tacos moist and tasty. When it’s time to eat leftovers, reheating is key to keeping the texture nice. - Best Methods: The oven is best for even heating. Preheat it to 350°F (175°C) and bake for about 10-15 minutes. This keeps the tortillas crisp. - Microwave Method: You can use a microwave, but it might make the tortillas soft. Heat for 30 seconds, then check if they are warm. Knowing how long tacos last helps you avoid waste. - Fridge Life: In the fridge, they last about 3 days. - Freezer Life: In the freezer, they last up to 2 months. Signs of Spoilage: Check for changes in smell or color. If the tacos look or smell off, it’s best to throw them away. To make mini baked chicken tacos, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Heat a tablespoon of olive oil in a large skillet over medium heat. 3. Add one small finely chopped onion and two minced garlic cloves. Sauté until the onion looks clear. 4. Add one pound of ground chicken. Cook until it's browned, about 5-7 minutes. 5. Mix in one teaspoon of ground cumin, one teaspoon of chili powder, salt, and pepper. Stir well and remove from heat. 6. Wrap 12 small corn tortillas in a damp paper towel. Microwave them for 30 seconds to soften. 7. Grease a muffin tin. Place each tortilla in a cup, pressing down to form a shell. 8. Fill each shell with the chicken mixture and top with one cup of shredded cheddar cheese. 9. Bake for 15-20 minutes, until the tortillas are crispy and cheese is bubbly. 10. Let cool for a few minutes before lifting them out of the muffin tin. Yes, you can use various types of tortillas. Here are some options: - Flour tortillas: These are softer and great for a different texture. - Whole wheat tortillas: A healthier choice that adds fiber. - Lettuce wraps: Perfect for a low-carb option. - Baked tortilla chips: For a crunchy twist. Each type changes the flavor and crunch, allowing you to customize. Mini baked chicken tacos pair well with many sides and drinks. Here are some ideas: - Side dishes: Serve with Mexican rice, refried beans, or corn salad. - Salads: A fresh cilantro lime salad adds brightness. - Drinks: Enjoy with a cold soda, iced tea, or a fruity mocktail. These options enhance your meal and make it even more enjoyable. In this post, we explored making mini baked chicken tacos, starting with essential ingredients. I shared tips on prepping the chicken filling, forming the tortilla cups, and ensuring everything bakes to a crisp. Techniques for enhancing flavor and keeping the tortillas crispy were also covered. As you create your tacos, feel free to experiment with different proteins and toppings to match your taste. Enjoy these fun bites with your favorite sides. Happy cooking!

Mini Baked Chicken Tacos

Delicious mini tacos made with ground chicken and topped with cheese and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 12 small corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup lettuce, shredded
  • 1 cup tomatoes, diced
  • 0.5 cup sour cream
  • for garnish fresh cilantro

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  • Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.
  • Stir in the cumin, chili powder, salt, and pepper. Mix well to distribute the spices evenly. Remove from heat.
  • While the chicken mixture cools slightly, wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften.
  • Lightly grease a muffin tin. Take one tortilla and place it in a muffin cup, gently pressing it down to create a taco shell. Repeat with remaining tortillas.
  • Spoon the chicken mixture into each tortilla cup, filling them generously. Top each with shredded cheddar cheese.
  • Bake in the preheated oven for about 15-20 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Carefully lift the taco cups out of the muffin tin.
  • Serve warm topped with fresh shredded lettuce, diced tomatoes, a dollop of sour cream, and chopped cilantro.

Notes

Serve warm and customize with your favorite toppings.
Keyword baked, chicken, mini, tacos