Mini Chicken and Corn Tacos (Bite-Size Mini Taco Recipe)

I love a good bite-sized party food. The fun recipe I’m sharing today is my take on Tasty’s mini chicken tacos (made with upside down muffin tin taco shells). These delicious taco bites are perfect for a party or for game day snacking. Not just chicken; you can experiment with shredded pork and/or beef for these baked mini tacos, too. Feel free to add your favorite taco toppings! I developed this mini taco recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Mini Chicken and Corn Tacos recipe on Allrecipes here, or scroll down for the full recipe, along with step-by-step photos and cooking tips for making these muffin tin chicken tacos.

More party food ideas like these baked mini tacos

• Quick and Easy Party Appetizers with Four Ingredients or Less
• Crock Pot Party Meatballs
• Cranberry-Brie Bites
• Mushroom-Gruyere Tartlets
• Honey-Walnut Brie Bites
• Feta and Spinach Tartlets
• Garlic and Herb Baked Camembert
• Bacon-Ranch Cheese Ball
• Fall-Spiced Mini Apple-Cream Cheese Turnovers
• Pear, Bacon, Queso Bites
• Brown Sugar BBQ Mini Sausages
• Tater Tot Mini Cheeseburger Bites
• Loaded BBQ Pulled Pork Tater Tots Cups
• Easy Buffalo Chicken Bites
• Instant Pot Feta, Spinach, and Artichoke Dip
• Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo
• Bacon-Wrapped Teriyaki Turkey Meatballs
• Vegan Jalapeno Poppers
• Salmon Croquettes
• Chili Cheese Dog Bites
• Fried Tomatillo Bites with Chipotle Remoulade
• Jalapeno Bruschetta
• Bacon and Shrimp Rangoons

What you need for this mini taco recipe

• 10 7-inch flour tortillas
• Butter-flavored cooking spray
• 2 ½ cups cooked, shredded chicken
• 1 ¼ cups whole kernel corn, drained (optional – you can make these without corn if you prefer)
• 1 ¼ cups salsa
• ¾ cup shredded Mexican cheese blend
• ½ cup sour cream

How to make upside down muffin tin taco shells

Part of what makes these mini chicken tacos so fun is the upside down muffin tin taco shells. To make them, start by preheating the oven to 375 degrees F. Spray both sides of 10 7-inch flour tortillas with butter-flavored cooking spray. Using a 2 3/4-inch round cookie or biscuit cutter, cut small circles into the tortillas. You should be able to get about 3 to 4 circles from each tortilla.

To shape your muffin tin chicken tacos, flip two 12-cup muffin tins upside down. Fold the tortilla circles into a taco shape and arrange each of them into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos when arranged like the photo above. Bake the upside down muffin tin taco shells in the preheated oven until the shells are just starting to turn golden brown and crispy, checking every few minutes to make sure they don’t burn (about 5 to 8 minutes total).

Assembling your mini chicken tacos

To make the filling for this mini taco recipe, mix together the shredded cooked chicken, corn, and salsa in a skillet set over medium-high heat. Cook, stirring occasionally, until the chicken mixture is heated through (about 10 minutes).

Sprinkle shredded Mexican cheese blend into the bottom of each taco shell. I always like to lay the cheese down first, as it creates a barrier that prevents the taco shells from getting soggy from the other toppings.

Fill with the chicken and corn mixture.

To serve your mini chicken tacos you can top each with a dollop of sour cream, or serve sour cream alongside for dipping. Feel free to have some guacamole and additional salsa on the side for dipping your baked mini tacos, as well.

Here’s the Mini Chicken and Corn Tacos recipe! If you love them as much as we do, please leave a rating to let others know. Enjoy!