Mini Chicken Fajita Tacos

Name: Mini Chicken Fajita Tacos (Muffin Tin)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 servings
Cuisine: Tex-Mex
Ingredients: 5 large flour tortillas; 1/4 cup melted butter; 3 tbsp fajita spice, divided; 2 cups cooked chicken, shredded; 1/2 cup mixed bell peppers, cooked and diced; 1/2 cup onion, cooked and diced; 1 1/2 cups shredded cheddar cheese, divided; 1 cup cream cheese; Chopped fresh parsley, for garnish; Sour cream, for serving

Mini chicken fajita tacos are bite-sized Tex-Mex appetizers baked in a muffin tin, combining seasoned shredded chicken, sautéed peppers and onions, cream cheese, and melted cheddar in crispy tortilla cups.

🌍Tex-Mex 🏷️Mini tacos 🏷️Chicken fajita 🏷️Taco cups 🏷️Appetizer Game-day

🏷️

🏷️Party-food

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TikTok

Total

22 min

Servings

24

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

5 large flour tortillas
1/4 cup melted butter
3 tbsp fajita spice, divided
2 cups cooked chicken, shredded
1/2 cup mixed bell peppers, cooked and diced
1/2 cup onion, cooked and diced
1 1/2 cups shredded cheddar cheese, divided
1 cup cream cheese
Chopped fresh parsley, for garnishoptional
Sour cream, for servingoptional

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Instructions

1
Preheat your oven to 360°F (180°C).
2
Using a round cookie cutter, cut out small circles from the large flour tortillas.
3
In a small bowl, whisk together the melted butter and 1 1/2 tablespoons of the fajita spice.
4
Dip each tortilla circle into the butter mixture, ensuring both sides are coated.
5
Press the coated tortilla circles into a muffin tin, folding them to create small taco shell cups.
6
Bake the tortilla shells for 5-6 minutes until lightly golden and crisp.
7
While the shells are baking, prepare the filling. In a large bowl, combine the shredded chicken, cooked mixed peppers, cooked onion, 3/4 cup of the shredded cheddar, cream cheese, and the remaining 1 1/2 tablespoons of fajita spice.
8
Mix the filling ingredients thoroughly until everything is well combined.
9
Remove the baked tortilla shells from the oven and spoon the chicken filling into each one.
10
Top each filled taco with the remaining 3/4 cup of shredded cheddar cheese.
11
Arrange the filled tacos on a baking sheet and bake for another 5-6 minutes, until the cheese is melted and bubbly.
12
Garnish with chopped fresh parsley, if desired.
13
Serve warm, with sour cream for dipping.

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Tips & Notes

Pro tips

Press tortilla rounds firmly into buttered muffin cups while butter is still warm—this helps them crimp and set into shape as they bake.
Cook bell peppers and onions until mostly dry before filling to prevent soggy tortilla cups and excess moisture.
Divide the fajita spice between the tortilla brush step and the filling for balanced seasoning throughout the bite.
Bake until the cheese is melted and edges are golden; do not overbake or tortillas will become brittle.

Substitutions

Flour tortillas → corn tortillas (note: they may crack more easily when pressed into tins)
Cheddar cheese → Monterey Jack or pepper Jack (note: Jack cheeses melt smoothly and add mild heat)
Cream cheese → Mexican crema or sour cream (note: reduce amount to 3/4 cup as consistency differs)
Cooked chicken → ground turkey or shredded pork (note: adjust fajita spice to taste)

Storage & make-ahead

Store cooled tacos in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes until warmed through.

Equipment

muffin tin · pastry brush

Common Questions

Can I make these ahead of time?

Yes, assemble the tacos up to 24 hours ahead, cover with foil, and refrigerate. Bake when ready to serve, adding 2–3 minutes to the baking time if cold.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas are more brittle and may crack when pressed into the muffin tin. Flour tortillas work best for holding their shape and creating a sturdy cup.

How do I prevent the tortilla cups from getting soggy?

Brush the tortillas with melted butter before baking to seal them, and avoid overfilling with wet ingredients. The cream cheese and cooked peppers/onions should be relatively dry.