Short description

These Tiny Tacos are the perfect bite-sized treat, packed with flavor and a fun twist on the classic taco. I love how crispy cheese shells hold together a delicious beef filling, all topped off with a zesty lime crema. Whether for a casual weeknight dinner or a party appetizer, these mini tacos are sure to impress!

Tiny Tacos

Why You’ll Love This Recipe

What’s not to love about these Tiny Tacos? I adore their perfect bite-sized form, which makes them easy to eat and share. The combination of a crispy, cheesy shell with a flavorful beef filling is unbeatable. Plus, the lime crema adds a refreshing, tangy contrast that perfectly balances the richness of the cheese and meat. They’re quick to assemble and are sure to be a hit at any gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or lean ground round)
Yellow onion, finely chopped
Garlic, minced
Chili powder
Ground cumin
Ground coriander
Salt
Hot green chiles, diced
Flour tortillas (8-inch)
Sharp Cheddar cheese, shredded
Sour cream
Fresh cilantro, chopped
Lime zest and lime juice
Water

directions

I start by preparing the crema. I mix sour cream, chopped cilantro, lime zest, lime juice, cumin, and a little water until smooth. I set it aside to let the flavors meld while I move on to the filling.
Next, I brown the ground beef in a skillet, then add finely chopped onion and garlic. I sprinkle in chili powder, cumin, coriander, and salt, stirring until fragrant. Then I add the diced green chiles and a bit of water, letting it simmer until the filling becomes nice and saucy.
For the shells, I cut out mini tortilla circles using a round pastry cutter, aiming for about 65 to 70 pieces from the tortillas. In a skillet, I melt small mounds of shredded Cheddar cheese until golden and crisp, then press the mini tortilla circles into the cheese. Once the cheese is melted and crispy, I add a spoonful of the beef filling and top with a little more cheese. I let them cook until the cheese is golden and the tacos hold their shape.
After that, I carefully fold each taco in half and hold it closed until the cheese sets. Finally, I serve them with a generous drizzle of the lime crema. I repeat until all the taco circles are used up.

Servings and timing

Serves: Approximately 10 people (about 65 to 70 mini tacos)
Active time: 1 hour 30 minutes

Variations

I sometimes use ground turkey or chicken as a lighter alternative to beef.
For a vegetarian version, I swap out the beef for refried beans or even shredded rotisserie chicken.
Mixing in different cheeses like Monterey Jack or Pepper Jack can add extra flavor and spice to the taco shells.
If I’m craving a bit more crunch, I’ll crisp the filled tacos in a skillet for an extra layer of texture.

storage/reheating

If there are any leftovers (though I rarely have any), I store them in an airtight container for up to 3 days. When reheating, I pop them in a 375°F oven to restore the crispiness of the cheese shells. I like to keep the crema separate and add it after reheating to ensure the shells stay crispy.

FAQs

Are flour tortillas required, or can I use corn tortillas?

I prefer using flour tortillas for these mini tacos because they crisp up nicely and hold their shape better. However, if you prefer corn tortillas, you can still make it work by pressing them tightly into muffin tins or warm cups to shape them.

Can I prep ahead of time?

Yes, I can prep the tortilla circles a day in advance and store them in the fridge, covered. The beef filling can also be made ahead and reheated before assembling the tacos.

Can I freeze these tacos?

I don’t usually freeze the fully assembled tacos, but I’ve successfully frozen the beef filling and tortilla circles separately. When I’m ready, I simply assemble and cook them fresh. The crema doesn’t freeze well, so I always prepare it fresh.

What’s a good substitute for hot green chiles?

If I’m looking for a less spicy option, I’ve used mild green chiles or even jalapeños for added heat. Canned mild chiles are also a good choice if I want something less intense.

Is there a dairy-free version?

Absolutely! I’ve swapped the sour cream for plant-based yogurt and used vegan cheese for a dairy-free option. The texture may vary slightly, but the flavors still come together nicely.

Conclusion

Making Tiny Tacos has become a favorite in my kitchen. They’re easy, fun, and packed with so much flavor in every bite. The crispy cheese shell, savory beef filling, and refreshing lime crema come together to make these tiny tacos a crowd-pleaser. Whether I’m hosting a party or just enjoying a fun dinner with friends, these tacos are always a hit.