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Easy Mini Chicken Tacos in a Cup

Mini chicken tacos in a cup are filled with shredded seasoned chicken and topped with all of your favorite taco fixings served in a crispy baked tortilla cup. These tasty treats are perfect for snacking, parties, game day or easy weeknight dinner for taco night.

With their zesty flavor and convenient bite-sized portions, these mini tacos will surely be a hit with the whole family. Plus, they are super easy to make, so you can satisfy your taco cravings without spending hours in the kitchen.

🤍Why you will love this recipe

  • They are versatile and can be served with various toppings to accommodate different tastes.
  • Mini chicken taco cups are a fun way to serve and enjoy tacos as a snack or dinner on Taco Tuesday.
  • Flavor! These snacks are full of flavor and have a satisfying crunch.
Ingredients needed for mini chicken taco cups

Here is what you will need

This is an overview of the ingredients and steps to make this taco recipe; scroll down for the full recipe that is printable with exact measurements and detailed instructions.

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🛒Ingredients

  • Cooked chicken
  • Chili powder or taco seasoning
  • Lime juice
  • Olive oil
  • Cheese
  • Tortillas
  • Favorite taco toppings

🥄Equipment

  • 12-cup muffin tin
  • Glass
  • Paring knife

How to make Mini Tacos in Cups

Prepare the ingredients: Toss the cooked chicken with lime juice and chili powder; set aside. Preheat the oven to 375 degrees f.

STEP 1: Place a tortilla on a cutting board and use a glass rim to cut out small circles that are about 3 inches round.

STEP 2: Use a pastry brush to coat the cupcake tins with olive oil.

a picture of mini taco rounds next to muffin tin with oil coating
a picture of mini taco cups in a muffin tin not cooked

STEP 3: Gently press each cut-out tortilla into the muffin tin and place in a a preheated oven. Bake until they are golden brown – about 8 minutes.

STEP 4: Remove the tortilla cups from the oven and top them with the seasoned chicken mixture and shredded cheese.

a picture of mini taco cups filled and ready to bake
a picture of the chicken taco cups cooked

STEP 5: Bake tacos for 3 to 5 minutes until the cheese melts and the chicken is heated.

Ingredient notes and substitutions

Chicken – This recipe is perfect for using up leftover, shredded, or quickly cooked chicken. My preference is rotisserie chicken or shredded or grilled chicken breast or boneless chicken thighs.

You can also cook 4 ounces of ground chicken with chili powder and ground cumin.

Cheese – Any type of cheese will work in this recipe, we like cheddar cheese, cotija cheese, pepper jack cheese or even a Mexican cheese blend.

Tortillas – I like to use flour tortillas to make mini chicken taco cups, but you can also use corn tortillas.

a close up of mini taco cups on a plate

Serving suggestions

Serve mini tacos with your favorite toppings such as salsa, guacamole, sour cream, green chiles, lettuce, lime wedges, black beans, red onion, green onions, and tomatoes.

Mini chicken taco cups are also perfect for dinner served with a garden salad.

Recipe variations

Mini chicken tacos in a cup a fun way to enjoy tacos in bite-sized portions. Here are some delicious variations to try:

BBQ – Instead of chili powder, toss cooked chicken in barbecue sauce and top with coleslaw and green onions.

Buffalo – Toss cooked chicken with buffalo sauce and top with crumbled blue cheese.

Greek – Season chicken with oregano and garlic. Top the chicken with diced cucumbers, tomatoes, and crumbled feta cheese.

Mini Vegetarian Tacos in a Cup – Instead of chicken use diced cooked tofu, crumbles of tempeh, refried beans or black beans.

Mini Beef Tacos in a Cup – Replace the chicken taco meat with cooked and seasoned ground beef or leftover chili.

Mini taco cups on a white plate over head view

How to store leftovers

While these taste best right after they have been made, leftovers can be stored in an airtight container for up to 3 days.

For best results, reheat them in the oven at 350 until they crisp up.

💡Tips

  • Don’t overstuff the taco cups to avoid soggy tacos.
  • Ensure the ingredients are cut small enough to fit into mini taco cups.
Can I use store-bought tortilla chip cups?

You can use store-bought tortilla chip cups for convenience. Keep in mind that the chip cups are smaller than the homemade version, so you may need more cups.

Can I make this recipe for a large crowd?

Absolutely! You can scale this recipe based on the numbre of guests you are serving.

Can I make chicken taco cups in advance?

It’s best to assemble tacos just before serving so that they maintain their crispiness. You can prepare the ingredients in advance and quickly assemble the tacos just before serving.

You might also like these appetizer recipes

Do You like this recipe?

Please comment and give it a ⭐⭐⭐⭐⭐star rating below!

a close up of mini taco cups on a plate

Mini Chicken Taco Cups

Anne
Mini taco cups are a delicious and easy-to-make appetizer that are perfect for parties and gatherings
5 from 1 vote
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Appetizer
Cuisine Mexican
Servings 12 Taco Cups
Calories 55 kcal

Equipment

Ingredients
  

  • 2 Flour Tortillas 8 to 10 inches in size
  • 4 ounces Chicken Cooked
  • 1/2 teaspoon Chili Powder
  • 2 teaspoons Lime Juice
  • 1/2 teaspoon Olive Oil
  • 3 ounces Shredded Cheddar Cheese

Instructions
 

  • Toss the cooked 4 ounces Chickenwith 2 teaspoons Lime Juice and 1/2 teaspoon Chili Powder in a small bowl and set it aside. Preheat the oven to 375 degrees f.
  • Place 2 Flour Tortillas on a cutting board and use a glass rim to cut out circles that are approximately 3 inches round.
  • Use a pastry brush to coat the cupcake tin with 1/2 teaspoon Olive Oil
  • Gently press the tortillas into the cupcake int and bake for 8 minuts.
  • Remove the tortilla cups from the oven and top them with the seasoned chicken and 3 ounces Shredded Cheddar Cheese.
  • Place the cups back into the oven and bake for 3 to 5 minutes longer until the chicken is heated and cheese melts.

Notes

Serve mini tacos with your favorite taco toppings such as salsa, guacamole, sour cream, lettuce, lime wedges, black beans, red onion, green onions, and tomatoes.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1cupCalories: 55kcalCarbohydrates: 3gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 12mgSodium: 182mgPotassium: 48mgFiber: 0.2gSugar: 0.3gVitamin A: 97IUVitamin C: 0.3mgCalcium: 59mgIron: 0.2mg
Keyword Mini Chicken Tacos
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