Oven Baked Mini Chicken Tacos

Madalina - Get SavouryDinnerLeave a Comment

Mini Soft Chicken Tacos

This delicious mini chicken tacos recipe is one to impress, especially if you bring them to parties or family get-togethers. These tiny tacos are absolutely delicious and bursting with flavourful ingredients.

Here’s all you need to make these fresh, no-freezer, ready to impress mini chicken tacos: chicken breast, shredded cheese, lime, taco seasoning (base) and cilantro, salsa, guacamole, sour cream (as toppings) or any other topping you like.

After only 3 hours in the crockpot, the meat is melt-in-your-mouth delicious and ready to add to your mini taco shells. Mix that with some cheese, fresh salsa or guacamole and a bit of zinginess from the lime…sometimes that’s just what you need. I could literally eat 20 of these!

CategoryDinnerDifficultyIntermediateAuthorMadalina - Get Savoury

Oven Baked Mini Chicken Tacos

Yields2 Servings
Prep Time30 minsCook Time3 hrs 20 minsTotal Time3 hrs 50 mins

Mexican Style Shredded Chicken
 1 full breast, boneless and skinless
 1 medium sized shallot, cut into thicker slices
 1 diced tomato, skinless
 3 cloves of garlic
 1 scallion
  medium lime
 ¼ cup cilantro
 2 tsp taco seasoning
 ½ tsp salt
 ½ tsp chilli powder to taste
 pepper to taste
 2 tbsp oil
Mini Chicken Tacos
 4 corn tortillas (I buy the 8inch ones)
 2 cups shredded chicken
 1 ½ cups shredded cheese
 ½ cup homemade salsa
 ½ shallot, cut into fine julienne strips
 ½ lime
 cilantro to sprinkle on top
 guacamole, sour cream (optional)
 2 tbsp oil

Mexican Style Shredded Chicken
1

Wash and prepare the vegetables.

2

Place a pan under medium-high heat and add two tablespoons of oil.

3

Coat the chicken with spices.

4

Transfer to the pan and brown on both sides, then transfer to the slow cooker.

5

Add the rest of the ingredients into the slow cooker.

6

Cook on high for about 3 hours until the meat becomes tender.

7

With 2 forks, carefully shred the chicken. By now the meat should be melt-in-your-mouth tender and easy to pull apart.

8

Keep the chicken in the slow cooker, on the warm setting until you're ready to assemble the mini tacos.

Mini Chicken Tacos
9

Preheat the oven to 350 degrees F.

10

Lay the mini (soft) taco shells in a small baking pan. Sprinkle a layer of cheese, then add shredded chicken and top with cheese.

11

Bake for about 5 minutes until the shells get a slightly golden-brown edge. I also like to char the shells on an open flame before assembling the tacos, for a toasty effect.

12

Serve hot along with your favourite dipping sauce or side.

Ingredients

Mexican Style Shredded Chicken
 1 full breast, boneless and skinless
 1 medium sized shallot, cut into thicker slices
 1 diced tomato, skinless
 3 cloves of garlic
 1 scallion
  medium lime
 ¼ cup cilantro
 2 tsp taco seasoning
 ½ tsp salt
 ½ tsp chilli powder to taste
 pepper to taste
 2 tbsp oil
Mini Chicken Tacos
 4 corn tortillas (I buy the 8inch ones)
 2 cups shredded chicken
 1 ½ cups shredded cheese
 ½ cup homemade salsa
 ½ shallot, cut into fine julienne strips
 ½ lime
 cilantro to sprinkle on top
 guacamole, sour cream (optional)
 2 tbsp oil

Directions

Mexican Style Shredded Chicken
1

Wash and prepare the vegetables.

2

Place a pan under medium-high heat and add two tablespoons of oil.

3

Coat the chicken with spices.

4

Transfer to the pan and brown on both sides, then transfer to the slow cooker.

5

Add the rest of the ingredients into the slow cooker.

6

Cook on high for about 3 hours until the meat becomes tender.

7

With 2 forks, carefully shred the chicken. By now the meat should be melt-in-your-mouth tender and easy to pull apart.

8

Keep the chicken in the slow cooker, on the warm setting until you're ready to assemble the mini tacos.

Mini Chicken Tacos
9

Preheat the oven to 350 degrees F.

10

Lay the mini (soft) taco shells in a small baking pan. Sprinkle a layer of cheese, then add shredded chicken and top with cheese.

11

Bake for about 5 minutes until the shells get a slightly golden-brown edge. I also like to char the shells on an open flame before assembling the tacos, for a toasty effect.

12

Serve hot along with your favourite dipping sauce or side.

Oven Baked Mini Chicken Tacos

How to Make Mini Tortilla Shells

  • Place the regular tortilla wrap on a cutting board.
  • Using a 2.7 inch food ring, cut about 5-6 pieces into the tortilla wrap depending on the size of the wrap. You can use a larger diameter food ring if you prefer bigger shells.
  • It’s that easy. 🙂
how to cut taco shells for mini tacos

How to Assemble Mini Tacos?

  • Lay the mini taco shells in a small baking pan
  • Add the toppings one by one, in small quantities.
  • Here’s the order I prefer: shredded cheese at the base, warm shredded chicken, another round of shredded cheese.
  • When they’re out of the oven and the cheese is all melted and sizzling hot, sprinkle with salsa, shallots, cilantro or any other toppings of your choice.

I hope you enjoy these tiny chicken tacos as much as we do. They might seem like a bit of work, but they’re totally worth it – and if you have kids, they make for a nice kid-friendly activity to spice up your usual Taco Tuesdays!

Here’s another one of my recent recipes: Easy Mushroom Risotto