Go Back
- 1 pound ground chicken - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup black beans, drained and rinsed - 1 cup corn, frozen or fresh - 12 mini taco shells - 1 cup shredded cheese (cheddar or Mexican blend) The main star of these tacos is ground chicken. It cooks quickly and absorbs flavors well. The onion and garlic add depth. Black beans and corn give texture and sweetness. Mini taco shells make each bite fun and easy to eat. - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper These seasonings turn simple chicken into something special. Chili powder adds heat. Cumin brings warmth, while smoked paprika gives a nice, smoky touch. Salt and pepper enhance all the flavors. Mix these spices well with the chicken for a tasty filling. - 1/2 cup salsa - Fresh cilantro, chopped - Sour cream (for serving, optional) Once baked, these tacos are perfect with toppings. Salsa adds freshness and zest. Chopped cilantro brings a burst of color and flavor. If you like creaminess, serve with sour cream. These toppings make each bite even better! {{ingredient_image_1}} To make the chicken filling, start by heating 1 tablespoon of olive oil in a skillet. Add 1 small chopped onion and cook until it is soft. This takes about 4-5 minutes. Next, add 2 minced garlic cloves and cook for 1-2 minutes. The garlic will smell great! Then, add 1 pound of ground chicken. Break it apart with a spatula and cook until it turns white, about 7-10 minutes. Season the chicken with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well to blend the flavors. Now stir in 1 cup of black beans and 1 cup of corn. Cook for another 2-3 minutes to heat them through. Remove the skillet from the heat and let it cool a bit. Grab 12 mini taco shells and place them on a baking sheet. Start filling each shell with the chicken mixture. Pack the filling in lightly, but don’t overfill. You want room for toppings! Once filled, sprinkle shredded cheese on top of each taco. You can use 1 cup of either cheddar or a Mexican cheese blend. After that, drizzle salsa over the cheese for extra flavor. Preheat your oven to 375°F (190°C). Bake the tacos for 10-12 minutes. Keep an eye on them until the cheese is melted and bubbly. When they come out of the oven, let them cool for a few minutes. To serve, garnish with fresh chopped cilantro. If you like, add a dollop of sour cream on the side. Enjoy your mini baked chicken tacos! To make your mini tacos shine, use fresh ingredients. Start with lean ground chicken. This keeps them juicy while cutting down on fat. Sauté your onions until they are soft and sweet. Don't rush—this step adds flavor. When adding spices, mix well to coat the chicken. This helps each bite taste great. Lastly, pack the taco shells lightly so they do not break. This keeps your tacos neat and nice. If you have leftover filling, you can use it in many ways. Try it in a salad for extra protein. Add it to a quesadilla for a quick meal. You can also make a burrito. Just wrap the filling with rice and beans in a tortilla. For a snack, top some nachos with the filling and cheese. You won't waste a thing! You can prepare these mini tacos ahead of time. Just cook the filling and let it cool. Then, fill the taco shells and wrap them tightly. Place them in a freezer-safe bag. When you're ready to eat, bake them right from the freezer. Just add a few extra minutes to the baking time. This makes a fast dinner on busy nights! Pro Tips Use Lean Ground Chicken: Opt for lean ground chicken to reduce excess fat. This keeps your tacos lighter and allows the spices to shine. Customize Your Seasonings: Feel free to adjust the spices according to your taste. Adding cayenne pepper can give an extra kick! Make Ahead: Prepare the chicken filling ahead of time and store it in the fridge for up to 2 days. Simply fill the shells and bake when ready to serve! Try Different Cheese: Experiment with different types of cheese like pepper jack or Monterey Jack for a unique flavor profile. {{image_2}} You can easily switch to a veggie version. Use 1 can of black beans or pinto beans. Add 1 cup of diced bell peppers for crunch. You can use sautéed mushrooms for a meaty taste. Don't forget to keep the spices! They add great flavor. Want to spice things up? Add 1 diced jalapeño to the chicken mix. You can also use spicy salsa instead of mild. For a smoky kick, add chipotle powder to the filling. Try adding hot sauce on top before serving for extra heat. Cheese can change the taste, too! Use pepper jack for a spicy kick. Creamy queso fresco adds a nice twist as well. For salsa, try mango salsa for a sweet touch. You can even use green salsa for a fresh burst of flavor. To store leftover mini baked chicken tacos, first let them cool. Place the tacos in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. This helps keep them fresh and tasty. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the tacos on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes or until they are warm. You can also use a microwave. Just heat them for 30-60 seconds, but the oven keeps them crispy. If you want to freeze mini tacos, wrap each taco in foil or plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven as mentioned above. This method keeps them flavorful and ready for you! Yes, you can use other meats. Ground turkey or beef works well too. Shredded chicken can be a great choice. Just make sure to cook it fully. Each meat will add its own flavor. To add heat, use a hotter salsa. You can also add diced jalapeños. Another option is to mix in cayenne pepper. Start with small amounts and taste as you go. You can always add more spice! Mini baked chicken tacos go well with rice and beans. Try a fresh salad for crunch. Guacamole is a tasty dip. You can also serve corn on the side. These sides balance the meal nicely. Yes, making taco shells at home is easy! Use corn tortillas and bake them in a muffin tin. Shape them while baking to form a shell. You can also fry them for a crispier texture. Homemade shells taste great! Mini baked tacos last about 3-4 days in the fridge. Make sure to store them in an airtight container. Reheat them in the oven or microwave before serving. This keeps them tasty and warm! In this post, we explored how to make mini baked chicken tacos, from choosing key ingredients to assembling and baking. I shared tips on perfecting flavors and suggested ideas for leftover filling. Additionally, we discussed tasty variations and how to store or reheat your tacos for later. These mini tacos are fun, easy, and delicious. You can enjoy them any night of the week! Create your own flavor twists and share them with family and friends. Enjoy making tacos your way!

Mini Baked Chicken Tacos

Delicious mini tacos filled with seasoned ground chicken, black beans, corn, and topped with cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 12 mini taco shells store-bought or homemade
  • 0.5 cup salsa
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 serving sour cream (for serving, optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Stir in the ground chicken, breaking it apart with a spatula. Cook until the chicken is no longer pink, about 7-10 minutes.
  • Season the chicken mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to incorporate all the spices.
  • Stir in the black beans and corn, cooking for another 2-3 minutes until warmed through.
  • Remove the skillet from heat and let the mixture cool slightly.
  • Arrange the mini taco shells on a baking sheet. Fill each shell with the chicken mixture, packing it in lightly.
  • Top each filled taco with shredded cheese and drizzle salsa over the cheese.
  • Bake the tacos in the oven for 10-12 minutes or until the cheese is melted and bubbly.
  • Remove from the oven and let them cool for a few minutes.
  • Garnish with chopped cilantro and serve with sour cream on the side if desired.

Notes

Serve with sour cream for an extra touch.
Keyword baked, chicken, easy, mini, tacos