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- 1 pound ground chicken - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon fine sea salt - 1/4 teaspoon freshly cracked black pepper - 1 cup black beans, drained and rinsed - 1 cup corn, frozen or fresh - 1 cup shredded cheese (cheddar or a Mexican blend) - 12 mini taco shells (store-bought or homemade) - 1/2 cup salsa (your choice) - Fresh cilantro, chopped (for garnish) - Sour cream (optional) - For vegetarians, swap ground chicken with crumbled tofu or lentils. - Use shredded rotisserie chicken for a quicker option. - Replace black beans with pinto beans or chickpeas for a different taste. - Add diced bell peppers or zucchini for extra veggies. - Calories: 300 - Protein: 20g - Carbohydrates: 25g - Fat: 15g - Fiber: 6g - Sugar: 2g This recipe offers a delightful mix of flavors. You’ll enjoy the crunch of the mini taco shells combined with the warm, savory filling. The spices really bring the chicken to life, making each bite a treat. Plus, with so many variations, you can customize it to fit your taste or dietary needs. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This is key for getting the tacos crispy and warm. While it heats, gather your ingredients. This keeps everything organized and easy to find. In a large skillet, pour in the olive oil and heat over medium. Once hot, add the finely chopped onion. Sauté for 4-5 minutes until it becomes soft and clear. Next, stir in the minced garlic and cook for another 1-2 minutes. You want it to smell great but not burn. Now, add the ground chicken to the skillet. Use a spatula to break it apart as it cooks. Stir often for about 7-10 minutes. Cook until the chicken is no longer pink. Season it with chili powder, cumin, smoked paprika, salt, and pepper. Stir well to mix the spices into the chicken. Next, add the rinsed black beans and corn. Cook for another 2-3 minutes until heated through. Remove from heat and let the mixture cool slightly. This step is important. It helps keep the taco shells from getting soggy. On a baking sheet, arrange the mini taco shells. Fill each shell with the chicken mixture. Press down gently to pack it in. Sprinkle shredded cheese over each taco. Drizzle a spoonful of salsa on top for extra flavor. Bake the tacos in your preheated oven for 10-12 minutes. Look for the cheese to melt and bubble. Once done, take them out and let them cool for a few minutes. Garnish with freshly chopped cilantro for a pop of color and taste. If you like, serve with sour cream on the side. To keep your taco shells crispy, fill them right before baking. Let the chicken mix cool first. This step stops moisture from making the shells soggy. You can also bake the empty shells for a few minutes before adding the filling. This simple trick makes a big difference! For the best melted cheese, use a blend of cheeses. A mixture of cheddar and Mexican cheese works well. Sprinkle the cheese on top of the filled tacos before baking. Bake until you see bubbles and the cheese turns golden. This will give you that perfect melt and pull. Garnish your tacos with fresh cilantro for a great taste. Add a dollop of sour cream for creaminess. A squeeze of lime juice can also brighten the flavors. Serve with extra salsa on the side for those who like a kick. These small touches make your tacos even more delicious! Pro Tips Choose Your Cheese: Experiment with different types of cheese for unique flavors. Pepper jack adds a spicy kick, while mozzarella offers a milder taste. Keep It Crispy: To maintain the crunch of the taco shells, avoid overfilling them with the chicken mixture and serve immediately after baking. Mix Up the Veggies: Feel free to add diced bell peppers or jalapeños to the chicken mixture for added texture and flavor. Make Ahead: Prepare the chicken filling in advance and store it in the refrigerator. Assemble and bake the tacos right before serving for a fresh meal. {{image_4}} You can switch the ground chicken for other proteins. Beef adds a rich taste. Turkey is leaner and still tasty. Tofu is a great choice for a veggie option. Just make sure to press it dry first. This helps the tofu absorb flavors better. Each protein brings its own twist to the tacos. Want to spice up your tacos? Add some extra chili powder or garlic powder. A pinch of cayenne can kick things up a notch. Fresh herbs like cilantro or parsley add a pop of flavor too. You can also try adding lime juice for a zesty kick. The right spices can make these tacos your favorite dish. If you want a lighter option, try lettuce wraps instead of taco shells. They are fresh and crunchy. You can also make homemade taco shells using corn tortillas. Just bake them in the oven until crispy. This way, you control the ingredients and flavors. These alternatives can change the whole feel of the meal. Store leftover mini baked chicken tacos in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down first. This helps keep the shells from getting soggy. To reheat, preheat your oven to 350°F (175°C). Place the tacos on a baking sheet. Heat them for about 10 minutes or until warm. You can also use a microwave. Just heat them for 30-60 seconds. Be careful not to overheat, as that can make the shells tough. You can freeze the chicken mixture before baking. Let it cool, then store in a freezer-safe bag. It will last up to three months. When you want to eat, thaw it in the fridge overnight. Fill the taco shells and bake as usual. This saves time and makes meal prep easy! Yes, you can use regular taco shells. Just keep in mind that the filling amount may differ. Regular shells hold more filling, so adjust your mix accordingly. If you prefer the mini version, they are fun and bite-sized. You can use ground turkey or beef as a substitute. If you want a vegetarian option, try black beans or lentils. These options still give great flavor and texture. Choose what fits your taste and diet. Yes, they are freezer-friendly! You can freeze the assembled tacos before baking. Just wrap them tightly in plastic wrap. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the cook time. To add heat, mix in chopped jalapeños or cayenne pepper. You can also choose a spicy salsa to drizzle on top. Adjust the spice level to suit your taste buds. Enjoy the kick! This blog post covered how to make tasty tacos with many options. We listed ingredients, gave variations, and shared nutritional facts. You learned step-by-step instructions to prepare and bake. We shared tips to avoid soggy shells and best cheese methods. You also found ways to store and reheat leftovers. Tacos are fun and flexible. With so many choices, you can create a meal that fits your taste and needs. Enjoy these ideas and make your next taco night a hit!

Mini Baked Chicken Tacos with a Flavorful Twist

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

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon freshly cracked black pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 cup shredded cheese
  • 12 mini taco shells store-bought or homemade
  • 0.5 cup salsa
  • 1 bunch fresh cilantro, chopped
  • 1 serving sour cream, optional

Instructions
 

  • Start by preheating your oven to 375°F (190°C).
  • In a large skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until translucent.
  • Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until aromatic.
  • Introduce the ground chicken to the skillet, breaking it apart as it cooks for about 7-10 minutes until fully cooked.
  • Season with chili powder, ground cumin, smoked paprika, fine sea salt, and black pepper. Stir thoroughly.
  • Mix in the rinsed black beans and corn, cooking for an additional 2-3 minutes until heated through.
  • Remove the skillet from heat and allow the mixture to cool slightly.
  • On a baking sheet, arrange the mini taco shells and fill each with the chicken mixture.
  • Sprinkle shredded cheese over each taco and drizzle salsa on top.
  • Bake in the preheated oven for 10-12 minutes until the cheese is melted.
  • Let the tacos cool slightly before serving.
  • Garnish with freshly chopped cilantro and serve with sour cream on the side.

Notes

Serve on a colorful platter with salsa and sour cream for dipping.
Keyword baked, chicken, easy, mini, tacos