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For these tacos, I use 1 lb ground chicken. Ground turkey works too. It’s lean and cooks well. You can also try shredded chicken if you prefer. The protein is key to a tasty filling. The flavor comes from 1 tablespoon extra virgin olive oil, 1 small onion, and 2 cloves garlic. The olive oil helps cook the onion. The onion adds sweetness. Garlic gives a nice kick. I also use 1 packet taco seasoning or make my own mix. This blend of spices makes the chicken pop with flavor. I include 1 cup black beans and 1 cup sweet corn kernels for extra texture. They add fiber and nutrients too. For garnishes, use 1 cup diced tomatoes and 1 ripe avocado. Fresh cilantro leaves add color and taste. You can also serve with sour cream or Greek yogurt for a creamy touch. I use 12 small flour tortillas in this recipe. They are soft and easy to fold. You can swap them for corn tortillas if you want. Both work great! Just remember to warm them first for better flavor and texture. {{ingredient_image_2}} First, turn your oven to 375°F (190°C). This heats up the oven for baking the tacos later. While it warms, gather your ingredients. You need ground chicken, olive oil, onion, garlic, taco seasoning, black beans, corn, cheese, tortillas, tomatoes, avocado, cilantro, and sour cream. Now, take a large skillet. Pour in one tablespoon of olive oil and heat it on medium. Add the chopped onion and cook until it turns clear, about 3-4 minutes. Then, toss in the minced garlic. Stir for one minute until it smells great. Next, add the ground chicken. Break it apart with a spatula. Cook until it’s no longer pink, about 5-7 minutes. Stir often for even cooking. Once cooked, mix in the taco seasoning, black beans, and corn. Stir for 2-3 minutes until everything is hot. On a baking sheet, lay out the small flour tortillas. Spoon a good amount of the chicken mix onto each tortilla. Sprinkle shredded cheddar cheese on top. Fold each tortilla in half, keeping the seam side down on the sheet. This helps them stay closed while baking. Slide the baking sheet into your preheated oven. Bake for 10-12 minutes. Keep an eye on them so they don't burn. They should look golden brown and crispy when done. After baking, let the tacos cool for a minute. Top each one with diced tomatoes and avocado. Add a dollop of sour cream or Greek yogurt for creaminess. Finally, sprinkle fresh cilantro on top for a burst of flavor. Serve the mini tacos on a colorful platter with lime wedges and extra sour cream or Greek yogurt on the side. Enjoy your tasty creation! To cook these tacos just right, follow a few simple steps. First, preheat your oven to 375°F (190°C). This ensures even cooking. When you sauté onions, wait until they turn soft and clear. This step adds depth to the flavor. Cook the chicken until it is no longer pink. Stir it often for even cooking and to avoid burning. When mixing in the beans and corn, be sure to heat them through. This step enhances the overall taste. You can boost flavor with a few extra ingredients. Try adding diced bell peppers for crunch and sweetness. If you like heat, consider adding diced jalapeños. Fresh lime juice adds zest and brightness to the filling. You can also mix in chopped olives or spinach for added nutrition. Experimenting with spices can also be fun. A dash of cumin or smoked paprika can elevate the flavor profile even more. For a beautiful presentation, serve your mini tacos on a colorful platter. Arrange them neatly and add lime wedges for a pop of color. You can also place extra sour cream or Greek yogurt in small bowls on the side. This allows guests to customize their tacos. Garnish with fresh cilantro leaves for a vibrant touch. This not only looks great but also adds a fresh flavor. Enjoy your delicious creation with a side of chips or a light salad for a complete meal! Pro Tips Use Fresh Ingredients: Opt for fresh herbs, ripe avocados, and high-quality cheese to elevate the flavors of your mini tacos. Customize Your Spice Level: Adjust the amount of taco seasoning according to your preference; add chili powder or diced jalapeños for extra heat! Make It Ahead: Prepare the chicken mixture in advance and refrigerate it. Assemble and bake the tacos just before serving for optimal freshness. Experiment with Toppings: Try other toppings like sliced radishes, pickled onions, or crumbled feta for a unique twist on these classic mini tacos. {{image_4}} You can swap ground chicken for other proteins. Try ground turkey or beef for a different taste. For meat-free options, use lentils or chickpeas. These choices still give a great texture. You can also try tofu, which absorbs flavors well. To make these tacos gluten-free, use corn tortillas instead of flour. Be sure to check labels for any hidden gluten in seasonings. For a vegan version, replace chicken with plant-based meat or beans. Use dairy-free cheese or skip it entirely. Top with avocado and fresh herbs for extra flavor. Adjust the spice level to your liking. For spicier tacos, add chopped jalapeños or cayenne pepper to the chicken mix. You can also use spicy taco seasoning. For mild flavors, stick to classic seasoning without added heat. Fresh lime juice can brighten the taste without spice. Store leftover mini baked chicken tacos in an airtight container. Keep them in the fridge for up to three days. If you want to save them longer, consider freezing. Make sure they cool completely before storing. To reheat, use an oven for the best taste. Preheat the oven to 350°F (175°C). Place the tacos on a baking sheet and cover them with foil. Bake for about 10 minutes until they’re hot. This method keeps the tacos crispy. To freeze, wrap each taco tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. Enjoy your tasty tacos later! Mini Baked Chicken Tacos last about three days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Yes, you can make these tacos ahead. Prepare the filling and store it in the fridge. Fill the tortillas just before baking. This keeps them crispy and fresh. You can serve these tacos with a side of rice or a fresh salad. Guacamole and salsa also pair well. Consider adding some tortilla chips for crunch. Absolutely! To add heat, mix in diced jalapeños or hot sauce. You can also use spicy taco seasoning. Adjust to your taste for the perfect kick. Yes, feel free to swap the cheddar cheese. Pepper jack adds spice, while mozzarella offers creaminess. Choose your favorite to match your flavor preference. In this blog post, we explored making mini baked chicken tacos. We covered key ingredients like ground chicken, spices, and tortillas. You learned step-by-step instructions for prepping, cooking, and baking. I shared helpful tips to elevate flavor and presentation. We also discussed variations and storage methods to keep your tacos fresh. Remember, cooking should be fun! So, experiment with new flavors and enjoy the tacos you create. Happy cooking!

Flavorful Mini Baked Chicken Tacos

Delicious mini tacos filled with ground chicken, black beans, and corn, topped with cheese and fresh ingredients.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 cup black beans, rinsed and drained
  • 1 cup sweet corn kernels
  • 1 cup shredded sharp cheddar cheese
  • 12 small flour tortillas
  • 1 cup diced tomatoes
  • 1 ripe avocado, diced
  • 1 bunch fresh cilantro leaves, for garnish
  • to taste sour cream or Greek yogurt, for serving

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready when your tacos need baking.
  • In a large skillet, pour in the extra virgin olive oil and place it over medium heat. Once heated, add the finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes.
  • Add the minced garlic to the skillet and stir it into the onions, cooking for an additional minute until the garlic is fragrant and slightly golden.
  • Incorporate the ground chicken into the skillet, using a spatula to break it apart. Cook until the chicken is no longer pink, which should take about 5-7 minutes. Make sure to stir occasionally for even cooking.
  • Once the chicken is cooked through, sprinkle in the taco seasoning along with the rinsed black beans and sweet corn. Stir thoroughly to combine everything, cooking for 2-3 minutes until heated through.
  • On a baking sheet, arrange the small flour tortillas flat. Using a spoon, fill each tortilla with a generous portion of the chicken mixture. Top each filled tortilla with a sprinkle of shredded sharp cheddar cheese.
  • Gently fold each tortilla in half, placing them seam-side down on the baking sheet to keep them closed during baking. Arrange them neatly for even cooking.
  • Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the tortillas are golden brown and crispy. Keep an eye on them to prevent burning.
  • Once baked, remove the tacos from the oven and allow them to cool slightly. Top each taco with diced tomatoes and diced avocado generously. Add a dollop of sour cream or Greek yogurt on top for that creamy finish.
  • Finally, finish off with a sprinkle of fresh cilantro leaves to brighten up the flavors before serving.

Notes

Serve with lime wedges and extra sour cream or Greek yogurt on the side.
Keyword baked, chicken, easy, mini, tacos