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- 1 lb ground chicken - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup chicken broth - 12 mini taco shells These main ingredients create a tasty base. Ground chicken gives a soft texture. Olive oil adds richness and helps cook the onion and garlic. The onion and garlic bring sweetness and aroma. Spices like chili powder, cumin, and paprika add warmth and depth to the dish. Salt and black pepper enhance all the flavors. Chicken broth gives moisture and a rich taste. - 1 cup shredded cheese (cheddar or Mexican blend) - 1 cup diced tomatoes - ½ cup sour cream - ¼ cup chopped fresh cilantro These toppings make the tacos fun and colorful. Shredded cheese melts beautifully on top, adding creaminess. Diced tomatoes bring freshness and crunch. Sour cream adds a cool touch, balancing the spices. Fresh cilantro gives a burst of flavor and color. Together, they create a delicious bite. - Add jalapeños for heat. - Use black beans for a vegetarian twist. - Swap ground chicken for turkey or beef. These optional ingredients allow you to customize your tacos. If you like spice, add jalapeños. For a meat-free option, black beans work well. Different meats can change the taste and texture. Enjoy experimenting with flavors! {{ingredient_image_1}} To start, heat a tablespoon of olive oil in a large skillet over medium heat. Add one finely chopped onion. Sauté it for about 3-4 minutes until it softens. Then, add two minced garlic cloves and cook for another minute. This step brings out a nice aroma. Next, stir in one pound of ground chicken. Cook it until the chicken turns brown and is no longer pink. This step takes about 5-7 minutes. Now it’s time to mix in the spices. Add one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of paprika, one teaspoon of salt, and half a teaspoon of black pepper. Pour in half a cup of chicken broth. Stir well to combine everything. Let it simmer for about 3-4 minutes. This makes the filling flavorful and slightly thick. Take a baking sheet and arrange 12 mini taco shells on it. Fill each shell with the cooked chicken mixture. Once filled, sprinkle one cup of shredded cheese over the top of each taco. Bake in the preheated oven at 375°F for 10-12 minutes. The cheese should melt, and the taco shells will get crispy. After baking, let them cool for a few minutes before serving. Top each taco with diced tomatoes, a dollop of sour cream, and chopped fresh cilantro for added flavor. Enjoy your tasty mini tacos! To make the chicken filling juicy and tasty, follow these steps: - Use fresh ground chicken for the best flavor. - Sauté onion and garlic until soft to enhance the taste. - Season the meat well. Use chili powder, cumin, and paprika. - Add chicken broth to keep the filling moist. This mix creates a rich flavor and a perfect texture for your tacos. If you want to try different shells, here are some ideas: - Use corn tortillas for a classic taste. - Consider lettuce wraps for a low-carb option. - Try baked tortilla chips for a crunchy twist. These choices can make your tacos healthier or fit special diets. To make your meal even better, serve with sides or drinks: - Pair tacos with a fresh salad for a light meal. - Offer rice and beans for a filling option. - Serve with refreshing drinks like iced tea or lemonade. These additions will round out your meal and please your guests. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of your tacos significantly. Opt for fresh cilantro and ripe tomatoes for the best taste. Customize the Spice Level: Adjust the amount of chili powder and cumin based on your heat preference. For extra heat, consider adding diced jalapeños or a splash of hot sauce. Make Ahead: You can prepare the chicken mixture in advance and store it in the fridge. Just fill the taco shells and bake when ready to serve! Experiment with Toppings: Get creative with toppings! Try avocado slices, pickled onions, or a squeeze of lime juice for added flavor and texture. {{image_2}} You can swap the ground chicken for plant-based meat or beans. This makes a great vegetarian taco. Use black beans or lentils for protein. You can also add corn for sweetness. To create unique tastes, try adding different spices or sauces. A dash of hot sauce or smoked paprika can change the flavor. You can also mix in taco sauce for a tangy kick. Consider using fresh herbs like oregano or basil for a fresh twist. Incorporate seasonal vegetables or herbs for extra flavor. In summer, add zucchini or bell peppers. In fall, try roasted butternut squash or sweet potatoes. Fresh cilantro or parsley can brighten your tacos any time of year. Store your mini baked chicken tacos in an airtight container. Let them cool to room temperature before sealing. If you have extra tacos, freeze them in a freezer-safe bag. This method keeps them fresh for later meals. For best results, use them within three days when refrigerated. To reheat your tacos, place them in the oven. Preheat the oven to 350°F (175°C). Bake for about 10 minutes. This method keeps the taco shells crispy. Avoid using a microwave, as it can make the shells soggy. When stored properly, mini baked chicken tacos last up to three days in the fridge. In the freezer, they can last for up to three months. Always check for any signs of spoilage before eating. Enjoy your tasty leftovers safely! Yes, you can use tortillas! Just choose small ones, like corn or flour tortillas. If you want a crispy texture, bake them a bit before filling. You can also roll the tortillas for a fun twist. Keep an eye on the baking time, as they may cook faster than taco shells. These tacos have a mild spice level. The chili powder adds flavor without too much heat. If you want more spice, add some diced jalapeños or a dash of hot sauce to the filling. You can also mix in cayenne pepper for an extra kick. Adjust to your taste! Absolutely! You can prepare the filling a day ahead. Store it in the fridge in an airtight container. When you're ready to serve, fill the taco shells and bake them. This saves time and lets flavors blend well. Just remember, the shells will be crispier if baked fresh! You learned how to make delicious mini baked chicken tacos. We covered the key ingredients, from ground chicken to tasty toppings. You saw step-by-step instructions to prepare the filling and bake the tacos to perfection. Tips on flavoring and storage will help you keep them fresh. You can customize them for different diets and tastes. Now, it’s time to try making these tacos and enjoy sharing them with friends and family. Simple, fun, and tasty, these tacos can quickly become a favorite meal.

Mini Baked Chicken Tacos

Delicious mini tacos filled with seasoned ground chicken, topped with cheese, tomatoes, sour cream, and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup chicken broth
  • 12 mini taco shells
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup diced tomatoes
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro

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 softened, about 3-4 minutes.
  • Add the minced garlic and cook for another minute, until fragrant.
  • Stir in the ground chicken, cooking until it's browned and no longer pink, about 5-7 minutes.
  • Add the chili powder, cumin, paprika, salt, and black pepper, then pour in the chicken broth. Stir well to combine and let simmer for 3-4 minutes until the mixture is slightly thickened.
  • Arrange the mini taco shells on a baking sheet and fill each shell with the cooked chicken mixture.
  • Sprinkle shredded cheese over the top of each filled taco.
  • Bake in the preheated oven for 10-12 minutes, until the cheese is melted and the taco shells are crispy.
  • Remove from the oven and let cool for a few minutes before serving.
  • Top each taco with diced tomatoes, a dollop of sour cream, and a sprinkle of chopped cilantro.

Notes

Feel free to customize toppings based on your preference.
Keyword baked, chicken, mini, tacos