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Mini Tacos with crispy bite-sized corn tortillas folded over seasoned ground beef topped with melted cheese and fresh toppings on a serving plate

Mini Tacos

Small corn tortillas filled with seasoned shredded chicken and melted cheese, folded and baked until golden and crisp. Ready in 20 minutes and perfect for taco night, meal prep, or a casual family dinner.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 24 small corn tortillas, 4-inch size
  • 2 cups cooked chicken, shredded
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded Mexican blend or cheddar cheese
  • cooking spray for baking
  • toppings of choice - lettuce, tomato, sour cream, salsa, guacamole, lime for serving

Equipment

  • Baking Sheet
  • Skillet
  • Cooking Spray

Method
 

  1. Preheat oven to 400°F and lightly grease a large baking sheet.
  2. Warm tortillas in batches using a damp paper towel in the microwave for 30 to 45 seconds.
  3. Season the shredded chicken in a skillet with all spices over medium heat for 2 to 3 minutes.
  4. Fill each tortilla with 1 tablespoon of chicken and a pinch of cheese, then fold and press closed.
  5. Stand tacos upright on the baking sheet pressed together, spray tops with cooking spray, and bake 15 to 18 minutes until crisp.

Notes

  • Warm tortillas immediately before folding so they do not crack.
  • Stand tacos upright pressed together to hold their shape during baking.
  • Do not overfill, 1 tablespoon of chicken per taco is the right amount.
  • Reheat leftovers in a 375°F oven for best texture.