Chicken Taco Cups - TRANSFORM by Fitaz

Chicken Taco Cups

Written by: Courtney Sutton

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Published on

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Time to read 2 min

A Fun, Flavour-Packed Lunchbox Idea

Looking for a lunch or snack that’s delicious, kid-friendly, and packed with veggies? These Chicken Taco Cups are a perfect solution! They’re easy to make, portable, and fun to eat, ideal for school lunchboxes, after-school snacks, or even a playful dinner.


With a crispy tortilla base, savoury chicken filling, and melty cheese on top, these mini taco cups are bursting with flavour while sneaking in some healthy ingredients. You can even add extra veggies like capsicum, carrot, or zucchini for a colourful, nutrient-rich meal your family will love.

  • Quick and easy: Ready in just 30 minutes, making them perfect for busy weeknights.

  • Family-friendly: Mild taco seasoning keeps it flavourful but kid-approved.

  • Portable and versatile: Perfect for lunchboxes or as a fun snack.

  • Customisable: Add extra vegetables or use gluten-free mini tortillas if needed.

Ingredients (Makes 8 Mini Taco Cups)

  • 8 mini tortillas (GF if preferred)

  • 300g chicken mince

  • 1 small onion, finely chopped

  • 1 small tomato, diced

  • ½ cup corn kernels (canned)

  • 1 teaspoon olive oil

  • 15g mild taco seasoning (adjust to taste)

  • ¼ cup grated cheese

  • Salt and pepper, to taste

  • Optional: finely chopped capsicum, carrot, or zucchini for extra veggies

  • Fresh coriander or parsley, finely chopped (optional)

Utensils
  • Muffin tray
  • Frying pan

Method
  1. Preheat the oven to 180°C (160°C fan-forced) and lightly grease a 12-hole muffin tray.
  2. Lightly press the mini tortillas into the muffin tray holes to form little cups.
  3. Heat olive oil in a pan over medium heat. Add the onion and cook until soft, about 3–4 minutes.
  4. Add the chicken mince and cook until browned.
  5. Stir in the taco seasoning, corn, tomato, and any extra vegetables. Cook for another 3–4 minutes until everything is well combined and heated through. Taste and season with a little salt and pepper if needed.
  6. Spoon the chicken mixture evenly into the tortilla cups, pressing lightly so they hold together. Sprinkle grated cheese over the top of each cup.
  7. Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and golden, and the tortilla edges are slightly crisp.
  8. Allow to cool slightly before removing from the tray. Serve with a side of sour cream and avocado if desired.

Tips for Perfect Taco Cups

  • Meal prep: Make a batch ahead of time and store in the fridge for easy lunches or snacks.

  • Add extra veggies: Finely chopped capsicum, carrot, zucchini, or spinach work beautifully.

  • Cheese options: Try cheddar, mozzarella, or even a mild Mexican blend for variety.

  • Serving ideas: Pair with guacamole, salsa, or a dollop of sour cream.

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