Mini tacos are a fun, bite-sized twist on a classic favorite, perfect for parties, snacks, or easy weeknight dinners. These homemade mini tacos are baked from scratch, giving them a crispy yet tender shell with flavorful fillings.
Unlike frozen mini tacos, these are made fresh, allowing for endless customization with your favorite meats, cheeses, and toppings.
Baked mini tacos recipe
Whether you’re making them for game day, a family gathering, or a kid-friendly dinner, these mini tacos are sure to be a hit.
If it’s too hot to turn on the oven, don’t worry, I’ve included air frying and pan frying instructions too! You’ll still get that golden crunch without heating up your kitchen. Trust me I know how hot summer can be.
You might also like our walking taco casserole and Burria tacos
Recipe Highlights
- No frozen shortcuts today! These are made from scratch with fresh, flavorful ingredients.
- Use whatever rocks your boat! Fill them with beef, chicken, shrimp, or even a vegetarian option.
- Perfect as appetizers, snacks, or a full meal.
- You can cook them anyway you like! Bake, air fry, or pan-fry to get the texture you love.
Ingredients
- Small tortillas: Corn or flour, depending on preference. Use mission low carb tortillas or Cut da carb flatbreads for a keto/ low carb option.
- Ground beef or chicken Seasoned with taco spices.
- Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend.
- Taco seasoning: A mix of chili powder, cumin, garlic powder, and paprika.
- Olive oil: Helps crisp up the taco shells.
- Toppings: Sour cream, guacamole, salsa, and fresh cilantro.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Baking sheet
- Parchment paper
- Cast iron skillet
How to make mini tacos
Preheat the oven to 425°F and line a baking tray with parchment paper.
Cook the ground beef in a skillet over medium heat, breaking it up with a spatula.
Once no longer pink (5-7 minutes), add water and seasonings. Cook for another 5-7 minutes until the liquid reduces.
Brush tortillas with oil and place them oil-side down on the tray.
Sprinkle each with 1-2 tablespoons of cheese and bake for 6-8 minutes until melted.
Remove from the oven, add 1-2 tablespoons of taco meat, then fold in half. Press gently to seal.
Brush with olive oil to help them crisp up in the oven. Bake for another 10-12 minutes until crispy, flipping halfway.
Remove when golden brown and slightly crisp on the edges.
Make it in the Air fryer
Cook at 380°F for 6-8 minutes, flipping halfway for even crispiness.
Pan fry
Heat oil in a skillet and fry each taco for about 2 minutes per side until crispy.
What to serve with mini tacos
Mexican rice: A flavorful side to complete the meal.
Refried beans: Creamy and delicious.
Fresh salsa: Pico de gallo, salsa verde, or a spicy habanero salsa.
Dipping sauces: Serve with sour cream, queso, or a zesty lime crema.
How to store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F for 5-7 minutes or air fry for a quick crisp.
Freeze: Freeze unbaked assembled mini tacos, then bake straight from frozen, adding a few extra minutes.
Helpful Tips
- Use street taco-sized tortillas for the perfect mini taco shape.
- Lightly spray or brush the tacos with oil before baking for extra crispiness.
- Don’t overfill, too much filling can cause them to break or not crisp properly.
- If tortillas crack, warm them up in the microwave with a damp paper towel.
FAQs
Yes! You can assemble them ahead and store them in the fridge until ready to bake.
Let them cool slightly on a wire rack instead of stacking them, so they don’t steam.
Absolutely! But making your own allows you to control the flavor and spice level.
Cheddar, Monterey Jack, or a Mexican blend work well for a melty, flavorful filling.
Yes! Swap the meat for impossible vegan ground beef, or use sautéed mushrooms.
More recipes to try
- Guacomole
- Irish nachos
- Check out all our Home Cooked Recipes
Homemade mini tacos are a delicious, easy way to enjoy a fun and flavorful meal.
Whether baked, air-fried, or pan-fried, they’re crunchy, cheesy, and loaded with your favorite fillings. Try them for your next gathering or a quick snack, everyone will love them!
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Mini tacos
Equipment
- Baking sheet
- Cast iron skillet
Ingredients
- 1 pound lean ground beef (I used 85/15)
- ½ cup water
- 2 Tablespoons taco seasoning (1 ounce envelope seasoning)
- 18 small corn tortillas (4 inch corn tortillas)
- 2 tablespoons oil for brushing onto the tortillas
- 1 cup oaxaca cheese shredded
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 425°F and line a baking tray with parchment paper. Set aside.
- Heat a skillet over medium heat and add the ground beef. Use a spatula to break it into smaller pieces and cook for 5-7 minutes until no longer pink.
- Stir in the water and seasonings, then let it cook for another 5-7 minutes until the liquid reduces and the meat absorbs the flavors. Turn off the heat.
- Lightly brush one side of each tortilla with oil, then place them oil-side down on the prepared baking tray.
- Sprinkle 1-2 tablespoons of shredded cheese onto each tortilla and bake for 6-8 minutes, until the cheese is melted. (Pre-baking the tortillas with cheese helps them crisp up before adding the beef, preventing the meat from drying out.)
- Remove the tray from the oven and spoon 1-2 tablespoons of taco meat onto each tortilla. Fold them in half and press gently to form mini tacos. (The melted cheese should help seal them, but if needed, place another baking tray on top to keep them closed while baking.)
- Return the tray to the oven and bake for another 10-12 minutes until the tortillas are crispy, flipping them halfway through for even browning.
- Garnish with fresh cilantro and serve as is or with your favorite toppings. Enjoy!
Notes
- Use any cheese you like, such as mozzarella, quesadilla cheese, cotija, or a shredded Mexican blend.
- You can use homemade taco seasoning. Make yours by mixing 1 tablespoon Chili powder, 1 teaspoon Cumin, ½ teaspoon Paprika, ½ teaspoon Onion powder, ½ teaspoon Garlic powder, ½Salt, ½ teaspoon Black pepper, ½ teaspoon Oregano, ⅛ teaspoon Cayenne pepper. Makes a little over 2 tablespoons of taco seasoning
- Pre-baking the tortillas with cheese before adding the beef helps them crisp up and keeps the meat from drying out.
- If small street taco-sized tortillas aren’t available, use regular tortillas and cut them into 4-inch circles with a cookie cutter.
