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Mini Chicken Taco Cups

Mini Chicken Taco Cups


Adding this delicious recipe to your dinner rotation is easy! It only takes a few ingredients and 15 minutes in the oven!

Prep: 10 mins
Cook: 12 mins
Serves: 12 mini tacos cups


  • 2 tbsp olive oil
  • 6 tortillas (medium/large sized)
  • 1 1/2 cups shredded chicken
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • Salt to taste
  • 1/2 cup salsa or use marinara sauce
  • 1 cup grated cheese (cheddar or monetary jack)
For serving (optional):
  • 1/2 cup sour cream or guacamole
  • 1 scallion, diced

How to Make Chicken Taco Cups:

  1. Preheat oven to 190c/375f. Coat muffin holes of 2 muffin tins with the oil.
  2. In a bowl, combine the shredded chicken, cumin, paprika, garlic, oregano, black pepper, and salt (if using).
  3. Add the salsa (marinara) and stir again.
  4. Cut each tortilla into 4 equal pieces (either square-shaped or circular).
  5. Place the tortilla into the muffin tin (you may need to overlap the pieces to ensure the base and sides are completely covered). Spoon in 2 tbsp of the chicken mixture. Sprinkle over some cheese. Repeat with the remaining tortillas and cheese.
  6. Bake for 12-15 minutes until crispy, and the cheese is bubbling.
Serve topped with sour cream and chopped scallions.

These can be stored in the fridge, in an airtight container for 2 days.
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