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20 Minute Mini Baked Chicken Tacos taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Baked Chicken Tacos Pressure Cooker Style

These Baked Chicken Tacos are cooked pressure cooker-style for tender, juicy filling, then baked crisp for cheesy, golden taco perfection in just 20 minutes!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Cuisine Mediterranean
Servings 1 taco
Calories 290 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure Cooker for cooking chicken quickly
  • 1 Baking Sheet lined with parchment or foil
  • 1 Microwave Safe Plate for warming tortillas

Ingredients
  

Main ingredients

  • 6 Extra Thin Corn Tortillas thin so they bake crispy
  • 6 oz Cooked Chicken Breast chopped or shredded
  • 0.5 cup Shredded Cheddar Cheese

Instructions
 

Instructions

  • Preheat oven to 400°F.
  • Warm tortillas in microwave for 20-30 seconds to soften.
  • Shred or chop pre-cooked chicken breast finely.
  • Fill tortillas with chicken and shredded cheese, then fold in half and place on baking sheet lined with foil or parchment paper.
  • Bake 10–12 minutes until tortillas are crispy and cheese is melted.

Notes

Let tacos cool briefly after baking to retain crispiness. Store leftovers in the refrigerator and reheat in oven for best texture.