Ingredients
Scale
- 8 small corn or flour tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped lettuce
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Brush tortillas lightly with olive oil and place on a baking sheet.
- Bake for 5-7 minutes until crispy; remove from oven.
- In a bowl, mix shredded chicken with chili powder, cumin, salt, and pepper.
- Divide the seasoned chicken evenly among tortillas, then top with shredded cheese.
- Bake for an additional 8-10 minutes until cheese is melted and shells are crispy.
- Remove from oven, then garnish with diced tomatoes, lettuce, cilantro, and a dollop of sour cream.
- Serve warm and enjoy your delicious mini chicken tacos.
Notes
- You can prepare the shredded chicken ahead of time for convenience.
- Adjust spice levels by adding hot sauce or jalapeños.
- Use a mix of cheeses for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 taco
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg