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- 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 - Salt and pepper to taste - 12 small corn tortillas - 1 cup shredded cheddar cheese - 1 cup lettuce, shredded - 1 cup tomatoes, diced - ½ cup sour cream - Fresh cilantro, chopped, for garnish To create these mini baked chicken tacos, you need a mix of simple ingredients. Ground chicken provides the base. Olive oil, onion, and garlic add flavor. Cumin and chili powder bring warmth and spice. Corn tortillas form the taco shells, while cheese, lettuce, tomatoes, and sour cream add freshness and creaminess. - Avocado, sliced - Jalapeños, sliced - Black beans, rinsed and drained - Salsa or hot sauce for serving Feel free to customize your mini tacos! Adding avocado makes them creamy. Sliced jalapeños add heat. Black beans boost protein and fiber. You can also serve with salsa or hot sauce for extra flavor. Each mini baked chicken taco is about 200 calories. This includes healthy protein and good fats. The tacos also provide important vitamins from the veggies. Adjust ingredients for a healthier version. Use leaner meat or skip the cheese if desired. Enjoy these tasty tacos as a balanced meal! {{ingredient_image_2}} Start by gathering your ingredients. You will need: - 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 - Salt and pepper to taste - 12 small corn tortillas - 1 cup shredded cheddar cheese - 1 cup lettuce, shredded - 1 cup tomatoes, diced - ½ cup sour cream - Fresh cilantro, chopped, for garnish Make sure to measure everything out. This will help you stay organized. Heat a large skillet on medium heat. Add the olive oil and let it shimmer. Next, add the chopped onion and minced garlic. Sauté them for 3-4 minutes. The onion should become soft and fragrant. Now, add the ground chicken. Use a spatula to break it up. Cook for 5-7 minutes until it turns brown and no longer pink. Then, mix in cumin, chili powder, salt, and pepper. Stir well to coat the chicken evenly. Remove the skillet from heat and let it cool a bit. To soften the corn tortillas, wrap them in a damp paper towel. Microwave them for about 30 seconds. This makes them soft and easy to work with. Next, lightly grease a muffin tin. Take one tortilla and press it gently into a muffin cup. This forms the taco shell shape. Repeat this with all the tortillas. Now, spoon the chicken mixture into each tortilla cup. Fill them generously. Top each one with shredded cheddar cheese for that melty goodness. Place the muffin tin in a preheated oven set to 375°F (190°C). Bake for 15-20 minutes. The tortillas should become crispy, and the cheese should melt and bubble. Once baked, remove the taco cups from the oven. Let them cool for a few minutes. Carefully lift each taco out of the muffin tin. Use a fork or your fingers to prevent breakage. Serve the warm taco cups with shredded lettuce, diced tomatoes, sour cream, and chopped cilantro. Enjoy this fun and tasty treat! For mini baked chicken tacos, small corn tortillas are the best choice. They hold their shape well and add a nice crunch. Look for fresh tortillas at your local store or try making them at home. Fresh, soft tortillas will give you a great base. If they are too thick, they may not crisp up nicely. To prevent soggy taco cups, make sure to bake them long enough. A crispy shell holds the filling better. Use a damp paper towel to warm the tortillas before shaping them. This helps them stay pliable without absorbing too much moisture. Also, let the taco cups cool for a few minutes before serving. This keeps them crisp. Baking mini tacos at 375°F for 15-20 minutes is key. Check them at 15 minutes to see if they are golden. Every oven heats a bit differently, so keep an eye on them. You want the cheese to be melted and bubbly, but not burnt. If they need more time, add a few minutes. This ensures a perfect bake every time. Pro Tips Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor and texture in your tacos. Customize Your Fillings: Feel free to mix in other proteins or vegetables to suit your taste. Black beans or corn can add extra flavor and nutrition. Cheese Choices: Experiment with different types of cheese, such as Monterey Jack or pepper jack, for added flavor and spice. Make Ahead: Prepare the chicken filling in advance and store it in the fridge for up to 2 days. Assemble and bake when ready to serve. {{image_4}} To add heat, mix in jalapeños or hot sauce. You can also use spicy taco seasoning. This gives your chicken a kick that many will enjoy. Try adding diced serrano peppers to the filling. The extra spice brings a new flavor to your tacos. Adjust the spice level to fit your taste. Keep in mind, you can always add more heat, but it’s hard to take it away. Swap the chicken for black beans or lentils for a vegetarian option. Use the same spices to keep the flavor strong. Add corn, bell peppers, or zucchini for extra texture. These tasty veggies make great filling and keep the dish colorful. You can also use cheese made from plants if you want a dairy-free version. Everyone can enjoy these tacos! Toppings can make your tacos shine. Consider using fresh avocado or guacamole for creaminess. You can also add pickled onions for a tangy bite. Salsa adds freshness and flavor, while fresh lime juice brightens everything. Don't forget about the classic toppings, like sour cream and cilantro. Feel free to mix and match to find your favorite combo! To store your leftover taco cups, let them cool first. Place them in an airtight container. They will last for about 3 days in the fridge. If you want them to last longer, freezing is a great option. When you're ready to enjoy your leftover taco cups, preheat your oven to 350°F (175°C). Place the taco cups on a baking sheet. Heat them for about 10-15 minutes. This will make them warm and crispy again. You can also microwave them for about 1-2 minutes, but they may lose some crunch. To freeze the taco cups, wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to eat them, thaw them in the fridge overnight before reheating. This keeps them tasty and fresh! Yes, you can use other meats. Ground turkey or beef works well. You can even try shredded chicken. Just make sure to cook it fully. Each option gives a unique flavor. To make mini baked chicken tacos gluten-free, use corn tortillas. They are naturally gluten-free. Always check the label to be sure. Also, avoid any sauces that contain gluten. These tacos pair well with rice or beans. A fresh salad or guacamole adds nice flavor too. You can also serve with chips and salsa for a crunchy treat. Yes, you can prepare the filling ahead of time. Just store it in the fridge. It stays good for up to three days. When ready, simply fill the taco cups and bake. This blog post covered all you need to make tasty mini baked chicken tacos. We looked at key and optional ingredients, plus the nutrition facts. The step-by-step guide helped you prepare everything right. Tips helped ensure your taco cups stay crisp. Variations showed you can try different flavors. Lastly, we discussed storage and reheating to keep them fresh. Now, you can create these fun tacos at home with ease. Enjoy making them and share with friends!

Mini Baked Chicken Tacos

Delicious mini tacos filled with seasoned ground chicken, topped with cheese and fresh veggies.
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, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until the onion turns translucent and fragrant.
  • Incorporate the ground chicken into the skillet, using a spatula to break it apart. Cook, stirring occasionally, for about 5-7 minutes until the chicken is browned and fully cooked through.
  • Once the chicken is cooked, stir in the ground cumin, chili powder, salt, and pepper. Mix thoroughly to ensure the spices coat the chicken evenly. Remove the skillet from heat and let it cool slightly.
  • To soften the corn tortillas for easier handling, wrap them in a damp paper towel and microwave for about 30 seconds. This will make them pliable and easier to work with.
  • Lightly grease a muffin tin with cooking spray or oil. Take one tortilla, place it in a muffin cup, and gently press it down to form a taco shell shape. Repeat this process with the remaining tortillas until all are shaped into shells.
  • Generously spoon the chicken mixture into each tortilla cup, filling them to the brim. Top each one with a sprinkle of shredded cheddar cheese to add a melty layer.
  • Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tortillas are crispy and the cheese has melted and is bubbly and golden.
  • Once baked, remove the taco cups from the oven and allow them to cool for a few minutes. Carefully lift each taco cup out of the muffin tin using a fork or your fingers to avoid breakage.
  • Serve the warm taco cups garnished with a generous amount of freshly shredded lettuce, diced tomatoes, a dollop of sour cream, and a sprinkle of chopped cilantro for a pop of color and flavor.

Notes

For extra flavor, consider adding your favorite taco toppings.
Keyword baked, chicken, easy, mini, tacos