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In the fast-paced world we live in, quick and easy meals have become a culinary necessity. After a long day, the last thing many of us want to do is spend hours in the kitchen whipping up a complicated dinner. Enter tacos—a beloved dish that embodies convenience, flavor, and versatility. Particularly, the 20 Minute Mini Baked Chicken Tacos recipe stands out as a go-to option for busy weeknights or casual gatherings. These mini tacos not only satisfy hunger with their savory filling but also offer endless opportunities for creativity with toppings and ingredients.

20 Minute Mini Baked Chicken Tacos

Get ready for a quick and delicious dinner with these 20 Minute Mini Baked Chicken Tacos! Made with ground chicken, black beans, and corn, these savory tacos are topped with melted cheddar cheese and fresh veggies. Perfectly baked to a crispy finish, they are easy to assemble and great for the whole family. Serve with sour cream and lime for an extra kick! Enjoy taco night in just 20 minutes with this simple recipe.
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Ingredients
  

1 lb (450g) ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon taco seasoning

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup shredded cheddar cheese

12 mini flour tortillas

1 cup diced tomatoes

¼ cup fresh cilantro, chopped

1 avocado, diced

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Sauté Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and the onion is translucent.

      Cook Ground Chicken: Add the ground chicken to the skillet. Sprinkle in the taco seasoning and cook, breaking it up with a spatula, until browned and fully cooked (about 5-7 minutes).

        Mix in Beans & Corn: Stir in the black beans and corn, cooking for an additional 2 minutes until heated through. Remove from heat.

          Fill Tortillas: On a baking sheet, place the mini tortillas and spoon even amounts of the chicken mixture into the center of each. Top with shredded cheddar cheese.

            Bake: Bake in the preheated oven for 8-10 minutes until the tortillas are crispy and the cheese is melted.

              Garnish: Remove from the oven and top with diced tomatoes, fresh cilantro, and avocado.

                Serve: Serve warm with a dollop of sour cream and lime wedges on the side.

                  Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 4 (3 tacos each)