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Bite-Sized Mini Tacos

These mini tacos are filled with cooked chicken, cilantro, salsa, and cheese, all wrapped in crispy corn tortillas, making for a quick and crowd-pleasing snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 20 tacos
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

For the taco filling
  • 1 lb Chicken breast, cooked and seasoned Use warm cooked chicken for best flavor.
  • 1 cup Cilantro, fresh
  • 1 cup Salsa
For assembling
  • 1 tbsp Olive oil or cooking spray Lightly grease the baking sheet.
  • 20 pieces Street taco corn tortillas Use small corn tortillas.
  • 8 oz Colby jack cheese Can substitute with cheddar or pepper jack.
  • 1 cup Sour cream For serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the cooked and seasoned chicken with fresh cilantro and salsa.
  3. Lightly grease a baking sheet with olive oil or cooking spray.
Assembly
  1. Take a corn tortilla, place a spoonful of the chicken mixture, and top with a sprinkle of Colby jack cheese.
  2. Fold the tortilla and place it seam-side down on the baking sheet.
  3. Repeat with the remaining tortillas and filling.
Baking
  1. Bake for about 10-15 minutes or until the tortillas are crispy and the cheese is melted.
  2. Serve warm with sour cream on the side.

Notes

Let leftover tacos cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–8 minutes to keep them crispy.