Mini tacos are such a fun and festive party food! They are easy to customize and easy to eat in multiples – because who doesn’t love a miniature version of their favorite food? Make these mini chicken tacos or mini beef tacos and put some serious fun back into your next gathering!
These mini tacos make an awesome appetizer or dinner – and they are perfect for entertaining.
Much like our beloved Walking Tacos and Doritos Nachos, these make an easy Cinco de Mayo or game day recipe. They are so much fun for entertaining – and why not mix it up and serve a variety, something for everyone’s tastes?
These cute little mini tacos are where it’s at, bursting with flavor and the perfect two bite portion. Everything is cuter and more fun in a miniature size, tacos included!
We are big fans of tacos in this house! I’ve shared our beef tacos and favorite chicken tacos, and so many more. I’m not saying we are taco experts, but we might be close – they are one of our all time family favorites.
Mini Tacos
These are perfect little tacos to serve a crowd or your family. It’s an easy weeknight dinner that everyone will love!
Why You’ll Love Them
Ingredients and Substitutions
- Tortillas – corn or flour will work here.
- Beef or Chicken – Take a shortcut by shredding a rotisserie chicken, or make the chicken taco meat from this recipe. If you’re using ground beef, you can use your favorite kind – we generally buy 93/7 to keep them a little leaner.
- Taco Seasoning – I love to make my own homemade seasoning blends, but you can also just use your favorite store bought seasoning here.
- Cheese – Monterey Jack, cheddar, cream cheese, cotija or American. Freshly shredded cheese is always best. Learn about the Best Cheeses for Tacos and How to Grate Cheese here!
- Toppings – so many fun options, see below for ideas!
Variations
- Jack in the Box Mini Tacos – add American cheese to mimic these classic fast food tacos
- Cream Cheese Bean Dip can be used in place of meat in this recipe
- Try chorizo or carne asada for your mini tacos, too
- For a spicier flavor profile, use fajita seasoning for your taco meat.
How to Make
- Brown Beef or Chicken
- Make Mini Taco Shells
- Assemble
- Bake
How to Make Mini Taco Shells
- Using a 3-4″ cookie cutter or biscuit cutter, cut flour or corn tortillas.
- For corn tortillas, warm in a wet towel or with wet paper towels in between for 30 seconds in the microwave before cutting. This softens the tortillas so they can bend more easily into a taco form.
- Brush each side of tortillas with oil and place on a parchment lined baking sheet.
You can also make mini taco shells using my Taco Bowl method! Simply brush or spray tortillas with oil, drape over an upside down mini muffin tin and bake 5-7 minutes, until beginning to brown. Remove and fill.
Watch the video where Julie will walk you through each step of this easy recipe.
Taco Toppings
The options go so far beyond cheese! Click through for the ultimate guide, but here are a few suggestions.
- Guacamole
- Avocado – Learn How to Cut an Avocado here.
- Pico de Gallo
- Crema de Cilantro
- Creamy Salsa Guacamole
Tips
- These mini tacos are great for a crowd. Cook a variety of meats – ground beef, chicken and chorizo, to give a good variety if this is your main dish.
- They make an excellent appetizer too. Set them up like a taco bar with a variety of toppings.
- Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
- Rotisserie Chicken – Purchase a fresh rotisserie chicken from your local grocer and shred for quick and easy mini tacos.
- Use store bought pico de gallo for a topping – all the flavor with none of the work.
- Use cooking spray in lieu of oil to make taco shells.
Frequently Asked Questions
The smallest size available at most local markets in our area is a street taco tortilla. It’s so easy to make your own mini taco shells with this simple tutorial!
Yes! That’s exactly what this recipe is! By making your own mini tacos, you eliminate the salt and preservatives that are generally found in frozen foods. Plus, you get to customize them to your heart’s content!
Make Ahead
- Cut your tortillas into the correct shape ahead of time and store them in an airtight container for up to 48 hours prior to baking these mini tacos.
- Make your ground beef taco mix ahead of time.
- Bake 3 minutes or broil 1 minute to serve.
Serving Suggestions
How to Store
- At Room Temperature – These mini tacos can sit out at room temperature for up to two hours while serving.
- Refrigerate – You can refrigerate these mini tacos for up to 3 days in an airtight.
- Freeze – Freeze these mini tacos with just the meat and cheese – no other toppings as you don’t want those to go in the oven. They can be stored in an airtight container for up to six months. Reheat in the oven at 375 degrees for 10 minutes.
Dietary Considerations
- Gluten Free (Choose corn tortillas or gluten free flour tortillas)
- Dairy Free (If you eliminate the cheese or use vegan)
- Nut Free
More Tex Mex Inspiration
Mini Tacos
Ingredients
- 1 pound lean ground beef or boneness skinless chicken breast, cubed small
- 1 tablespoon taco seasoning
- 30 tortillas corn or flour
- 3 tablespoons vegetable oil canola oil or cooking spray
- 8 ounces cheese Jack, Cheddar, Cojito or American, shredded
Instructions
- Preheat oven to 425°F.
- In a medium saucepan over medium heat, brown beef using the back of a spatula or potato masher to break up or chicken. Sprinkle taco seasoning over and continue to brown until no pink remains. Remove from heat.
- Using a 3" cookie or biscuit cutter, cut flour or corn tortillas. For corn tortillas, warm in a wet towel or with wet paper towels in between for 30 seconds in the microwave before cutting.
- Brush each side of tortillas with oil and place on a parchment lined baking sheet.
- Fill with shredded cheese and chicken or beef.
- Bake 2 minutes. Remove from oven and fold in half using a metal spatula or tongs. Press to fold.
- Bake 8-10 minutes or until slightly golden brown.
- Remove from oven and serve with your favorite toppings.
Julie’s Tips
Shortcuts
- Rotisserie Chicken – Purchase a fresh rotisserie chicken from your local grocer and shred for quick and easy mini tacos.
- Use store bought pico de gallo for a topping – all the flavor with none of the work.
- Use cooking spray in lieu of oil to make taco shells.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I’m very excited to try this recipe. Any advice to keep them hot with serving a large crowd.
So excited to try to make these!!!
Could these be frozen and warmed up later? If so, how long can they be frozen, and what would be the best way to heat them back up?
Hi Rachel!
Yes, we have that in the storage notes in the post! Freeze these mini tacos with just the meat and cheese – no other toppings as you don’t want those to go in the oven. They can be stored in an airtight container for up to six months. Reheat in the oven at 375 degrees for 10 minutes.
I hope you enjoy,
Julie