PrintCrispy Oven-Baked Mini Chicken Tacos
Make easy, crispy mini chicken tacos in the oven for your next party or weeknight dinner. This sheet-pan recipe is perfect for game day.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 12 tacos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 mini taco shells
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, avocado
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Place the seasoned chicken breasts on a baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for 5 minutes.
- Shred the chicken using two forks.
- Place the mini taco shells on the same baking sheet.
- Fill each taco shell with the shredded chicken.
- Return the baking sheet to the oven and bake for 5-7 minutes, or until the taco shells are heated through and slightly crispy.
- Serve immediately with your favorite toppings.
Notes
- For extra crispy tacos, you can lightly spray the taco shells with cooking spray before filling them.
- Consider a topping bar with various options for a fun, customizable meal.
- This recipe is a great alternative to meal planning services for a quick weeknight dinner.
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 1
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 15
- Cholesterol: 40