Mini Baked Chicken Tacos
Quick and delicious mini baked chicken tacos that are perfect for family dinners, packed with flavor and topped with fresh ingredients.
Ingredients
Main Ingredients
- 1 lb ground Halal chicken
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and pepper
- 12 mini taco shells mini taco shells
- 1 cup shredded cheese (Cheddar or a blend)
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup sour cream
- 1 ripe avocado, sliced
- to taste Salsa of your choice for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, add the ground Halal chicken. Break it apart with a spatula and cook for about 5 minutes until it's no longer pink. Drain any excess fat if necessary.
- Add in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to evenly distribute the spices and continue cooking for another 2-3 minutes until everything is well combined and fragrant.
- Place your mini taco shells on a baking sheet. Spoon the seasoned chicken mixture into each shell, filling them generously.
- Top each filled taco with a sprinkle of shredded cheese.
- Place the baking sheet in your preheated oven and bake for about 10 minutes or until the cheese is bubbling and slightly golden.
- While your tacos are baking, prepare your toppings: chop up the lettuce, tomatoes, and slice the avocado.
- Once the tacos are baked to perfection, remove them from the oven. Top them with lettuce, tomatoes, sour cream, avocado, and salsa.
- Serve warm and enjoy!
Notes
For ingredient swaps, you can use cooked shredded Halal chicken or plant-based protein for a vegetarian version. Avoid overfilling your taco shells to prevent mess. Store leftovers in an airtight container in the refrigerator for up to three days.