Name: Mini Chicken & Corn Tacos: Bite-Sized Fiesta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: US
Ingredients: 10 (7-inch) flour tortillas, for a delicate bite; Butter-flavored cooking spray, for a golden crisp; 2.5 cups cooked, shredded chicken, seasoned to perfection; 1.25 cups whole kernel corn, drained for a burst of sweetness; 1.25 cups vibrant salsa, for a zesty kick; 0.75 cup shredded Mexican cheese blend, a melty masterpiece; 0.5 cup sour cream, for a cool and creamy finish

Chicken

Mini Chicken and Corn Tacos

Sep 8, 2025
by Adan Parker
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

15 mins
TOTAL TIME

30 mins
SERVING

8 People
VIEWS

0

These delectable mini tacos are a symphony of flavors and textures, perfect as a crowd-pleasing appetizer or a fun snack for game day. Crispy, savory, and utterly irresistible, they're sure to be a hit!

Ingridients

Adjust Servings

10 (7-inch) flour tortillas, for a delicate bite

Butter-flavored cooking spray, for a golden crisp

2.5 cups cooked, shredded chicken, seasoned to perfection

1.25 cups whole kernel corn, drained for a burst of sweetness

1.25 cups vibrant salsa, for a zesty kick

0.75 cup shredded Mexican cheese blend, a melty masterpiece

0.5 cup sour cream, for a cool and creamy finish

Nutrition

Carbohydrate

40 g
Cholesterol

50 mg
Fiber

3 g
Protein

20 g
Saturated Fat

7 g
Sodium

695 mg
Sugar

2 g
Fat

16 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat your oven to 375 degrees F (190 degrees C) to ensure even baking. (5 minutes)

02

Step

Lightly spray both sides of each tortilla with butter-flavored cooking spray. Using a 2 3/4-inch round cookie or biscuit cutter, carefully cut out small circles from the tortillas. Aim for 3 to 4 circles per tortilla. (10 minutes)

03

Step

Invert two 12-cup muffin tins. Gently fold each tortilla circle into a taco shape and arrange them in the spaces between the cups to maintain their form during baking. Each muffin tin should accommodate about 17 mini tacos. (10 minutes)

04

Step

Bake in the preheated oven until the mini tacos begin to turn a beautiful golden brown and achieve a delightful crispness, approximately 5 to 8 minutes. Keep a close watch to prevent burning.

05

Step

In a skillet over medium-high heat, combine the shredded chicken, drained corn, and salsa. Cook, stirring occasionally, until the mixture is thoroughly heated through, about 10 minutes, allowing the flavors to meld harmoniously.

06

Step

Sprinkle the shredded Mexican cheese blend into the bottom of each crispy taco shell. Generously fill each taco with the savory chicken and corn mixture. Top each with a dollop of cool sour cream for a perfect balance of flavors.

For an extra layer of flavor, consider adding a pinch of chili powder or cumin to the chicken mixture.
Get creative with your toppings! Try adding diced avocado, chopped cilantro, or a drizzle of hot sauce.
These mini tacos can be assembled ahead of time and baked just before serving for ultimate convenience.

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Adan Parker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.