Best 8 Mini Dessert Tacos Recipes

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Are you looking for a fun and unique way to serve dessert? Mini dessert tacos are a perfect solution! These bite-sized treats are easy to make and can be filled with a variety of delicious fillings, from classic favorites like chocolate and vanilla to more creative options like fruit and cheesecake. Whether you're hosting a party or just looking for a fun treat to enjoy with your family, mini dessert tacos are sure to be a hit!

Check out the recipes below so you can choose the best recipe for yourself!

MINI DESSERT TACOS



Mini Dessert Tacos image

I made these on a whim while trying to clean out my refrigerator. Ended up with this gem! Would be great at a shower or any other get-together where you are serving finger-foods. Also, would be a great dessert on your family taco night.

Provided by JnLAllin

Categories     Desserts

Time 25m

Yield 12

Number Of Ingredients 9

2 cups vegetable oil for frying, or as needed
1 (8 ounce) package cream cheese, softened
½ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
8 large flour tortillas
¼ cup cinnamon sugar, or as needed
½ cup sliced green grapes, or to taste
½ cup minced fresh strawberries, or to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
  • Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
  • Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
  • Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.9 g, Cholesterol 20.5 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 5.6 g, Sodium 397.3 mg, Sugar 11.5 g

CHEESECAKE DESSERT TACOS! (NO BAKE CHEESECAKE!)



Cheesecake Dessert Tacos! (No Bake Cheesecake!) image

Cherry cheesecake is delicious....one of my favorite desserts for sure! This is a fun twist on the usual no bake cheesecake and a great way to serve it to a crowd!

Provided by Holly Nilsson

Categories     Dessert

Time 16m

Number Of Ingredients 9

6 large flour tortillas
oil for frying
graham crumbs (optional, this makes it a bit messy but tastes great)
8 ounces cream cheese
1 cup heavy cream
1 teaspoon lemon juice
¼ cup powdered sugar
1 teaspoon vanilla
1 can pie filling (any flavor)

Steps:

  • Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  • Heat about 1 ½″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
  • Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
  • Set on a pan to cool. You can leave these at room temperature for up to 3 days.
  • Cream together cream cheese and lemon juice until soft.
  • Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
  • Pipe cheesecake filling into each taco. Top with pie filling and serve.

Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 68 mg, Sugar 1 g, ServingSize 1 serving

MINI TACO S'MORES



Mini Taco S'mores image

A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 34 mini tacos

Number Of Ingredients 7

Ten 8-inch flour tortillas
1 stick (8 tablespoons) unsalted butter, chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 cups mini marshmallows
Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
2 graham cracker sheets, finely crushed

Steps:

  • Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
  • Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
  • Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
  • Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
  • Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
  • Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

MINI TACOS



Mini Tacos image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 8

1 pound lean ground beef
1 package (1.25 ounces) taco seasoning mix
2 tablespoons Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
4 ounces shredded Mexican cheese blend (about 1 cup)
Sour cream (optional)
Sliced pitted ripe olive (optional)
24 wonton wrappers

Steps:

  • Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
  • Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
  • Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
  • Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
  • Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

MINI TACO DIPPERS RECIPE BY TASTY



Mini Taco Dippers Recipe by Tasty image

Here's what you need: refried beans, green chile, shredded chicken, shredded mexican cheese blend, lime juice, kosher salt, corn tortillas, fresh cilantro, Heluva Good!® Nacho Queso Supreme Dip

Provided by Heluva Good

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup refried beans
1 can green chile, diced, drained
1 cup shredded chicken
½ cup shredded mexican cheese blend
1 teaspoon lime juice
½ teaspoon kosher salt, plus more to taste
15 corn tortillas
2 tablespoons fresh cilantro, chopped
1 container Heluva Good!® Nacho Queso Supreme Dip

Steps:

  • Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the refried beans, green chiles, chicken, shredded cheese, lime juice, and salt.
  • Place tortillas on a plate, cover with a wet paper towel, and microwave on high power for 20 seconds, or until the tortillas are warm and pliable. If the tortillas cool while assembling the tacos, rewarm in the microwave.
  • Using a 4-inch round cookie cutter, cut out the centers of the tortillas.
  • Scoop 1½-2 tablespoons of the chicken filling into the center of each mini tortilla and gently fold in half, pressing very lightly until the tortilla holds the folded position.
  • Place the mini tacos on the prepared baking sheet, then bake for 10-15 minutes, or until the filling is hot and the shells are golden brown.
  • Sprinkle the mini tacos with cilantro and serve with Heluva Good!® Nacho Queso Supreme Dip.
  • Enjoy!

Nutrition Facts : Calories 371 calories, Carbohydrate 47 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, Sugar 1 gram

QUICK AND EASY MINI TACOS



Quick and Easy Mini Tacos image

These mini tacos are a great snack or party food. They're quick, easy, taste great, and put a smile on everybody's face!

Provided by ollywolly101

Time 20m

Yield 10

Number Of Ingredients 5

1 pound ground beef
⅔ cup water
1 (1 ounce) envelope taco seasoning mix
10 ounces scoop-style tortilla chips (such as Tostitos® Scoops!®)
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
  • Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 19.4 g, Cholesterol 51.9 mg, Fat 21 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 483.7 mg, Sugar 0.6 g

FESTIVE MINI-TACOS



Festive Mini-Tacos image

No cooking required! These Mexican-style two-step mini tacos are made in just 15 minutes and can serve a group.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 10

1/4 cup mayonnaise or salad dressing
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 teaspoon honey
1 can (15 ounces) black beans, rinsed and drained
1/3 cup thinly sliced celery
1 package (3.8 ounces) miniature taco shells (24 shells)
1/3 cup dried cranberries
2 tablespoons chopped fresh cilantro

Steps:

  • Mix mayonnaise, cumin, salt, cinnamon and honey in medium bowl. Stir in beans and celery.
  • Spoon about 1 1/2 tablespoonfuls mixture into each taco shell. Sprinkle with cranberries and cilantro.

Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 125 mg

MINI CHICKEN TACOS RECIPE BY TASTY



Mini Chicken Tacos Recipe by Tasty image

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

Provided by Claire Nolan

Categories     Appetizers

Time 30m

Yield 50 mini tacos

Number Of Ingredients 7

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups salsa
sour cream
mexican blend cheese
guacamole

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Generously brush butter onto both sides of the tortillas.
  • Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
  • Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
  • Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
  • Shred a rotisserie chicken, removing all bones and skin.
  • Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
  • Serve along with your favorite taco toppings.
  • Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

Tips:

  • Choose the right tortillas: Small corn tortillas are ideal for these mini tacos, as they are sturdy enough to hold the fillings without breaking. You can also use wonton wrappers or even phyllo dough for a different twist.
  • Keep the fillings simple: Mini dessert tacos are all about the flavor combinations, so don't overload them with too many fillings. A few well-chosen ingredients will create the perfect balance of flavors and textures.
  • Get creative with your toppings: The possibilities are endless when it comes to toppings for mini dessert tacos. Fresh fruits, whipped cream, chocolate chips, nuts, and sprinkles are just a few ideas. Get creative and have fun with it!
  • Make them ahead of time: Mini dessert tacos can be made ahead of time and stored in the refrigerator for up to 24 hours. This makes them a great option for parties or potlucks.

Conclusion:

Mini dessert tacos are a fun and easy way to satisfy your sweet tooth. With a variety of fillings and toppings to choose from, there's something for everyone to enjoy. So next time you're looking for a sweet treat, give these mini tacos a try! They're sure to be a hit with your family and friends.

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