Crispy Oven-Baked Street Tacos
These oven-baked mini chicken tacos are a speedy and satisfying choice for weeknight dinners or gatherings. Crafted with seasoned shredded chicken and cheese tucked into small corn tortillas, each taco is baked to a golden crisp. Simple, quick, and crowd-pleasing, they bring the flavor of Mexican street food to your kitchen in just 20 minutes.
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Ingredients
- 20 –24 street taco corn tortillas
- 8 oz. shredded colby jack cheese
- Olive oil or cooking spray
- 1 lb. cooked shredded seasoned chicken breast approximately 3–4 cups
- For serving:
- Salsa
- Fresh chopped cilantro
- Sour cream
Instructions
- Preheat the oven to 425°F.
- Arrange the corn tortillas flat on a baking sheet. Lightly brush or mist both surfaces of the tortillas with olive oil or cooking spray.
- Spoon a generous portion of the seasoned shredded chicken onto each tortilla, followed by a heaping tablespoon of shredded cheese. If space is limited, use a second baking sheet.
- Place in the oven and bake for 2 minutes, just until the cheese begins to melt. Remove from the oven and carefully fold each tortilla in half, pressing gently to form the taco shape.
- Return to the oven and continue baking for 12 to 15 minutes, or until the tortillas are crisp and golden. Accompany with sour cream, salsa, and chopped cilantro when serving.
Notes
Shredded rotisserie chicken can be substituted by combining it with ½ cup salsa and approximately 2 tablespoons of taco seasoning. This recipe adapts well to standard-size corn tortillas if needed. The tacos are ready once the exterior is crisp and the cheese-filled chicken interior is thoroughly warmed.